Recipes: Alaska Salmon with a Cumin Seed & Cilantro Crust

6-7oz skinless, boneless portions Alaska salmon fillets (King, Sockeye, Coho or Chum)

Crust:
¼ cup cumin seed, rough chopped
¼ cup fresh cilantro, chopped and stemmed

Combine ingredients completely and set aside.

Cilantro Aioli:
1 cup mayonnaise
1/8 cup fresh lime juice, squeezed
1/8 cup fresh cilantro, chopped and stemmed
1 tsp. cumin, ground

Combine ingredients completely and set aside.

Pat the combined crust ingredients and cover top of salmon fillet only. In a hot sauté pan, with 1-2 teaspoon
of oil, place coated side down, cook for 2 minutes. Turn fillet crust side up and finish cooking in 350 degree
oven for 5 minutes. Make a pool of the Cilantro Aioli on a warmed plate, lay crusted salmon on top of pool
and garnish with sprigs of fresh cilantro and a lime wedge.

From the new recipe booklet from Alaska Seafood Marketing Institute* Flavors of Mexico.