Five-Spice Salmon With Sherry Vinegar and Roasted Chicken Sauce

• 18 cup cumin seed
• 18 cup coriander seed
• 18 cup fennel seed
• 18 cup black mustard seed (available in Indian groceries)
• 18 cup black onion seed (available in Indian groceries)
• 2 1/2 pounds fresh salmon fillet, skin on, small bones removed
• Salt and freshly ground pepper
• 1/4 cup olive oil
• Sherry vinegar and roasted chicken sauce (see recipe)

1. In a blender or electric spice grinder, grind each spice individually, then blend them together.
2. Cut salmon into six equal portions.
3. Season with salt and pepper.
4. Dredge each piece, skin side down, in spice mixture.
5. Set aside, skin side up.
6. In two 10-inch pans, heat olive oil over medium flame, and place three pieces of salmon in each pan, skin side down.
7. Cover.
8. Cook for 4 minutes.
9. Do not turn fish.
10. Remove fish to clean towels briefly.
11. Serve on warm plates with sherry vinegar and chicken sauce.

cumin, coriander seed, fennel, black mustard, black onion, fresh salmon fillet, salt, olive oil, sherry vinegar

Taken from cooking.nytimes.com/recipes/7203 (may not work)