Spice-Coated Salmon

• 1 boneless side of fresh Atlantic salmon, about 2 1/2 pounds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt, or to taste
• 2 tablespoons extra-virgin olive oil
• Juice of 2 lemons
• Freshly ground black pepper
• 1 tablespoon minced fresh mint

1. Put salmon skin side down on large sheet of heavy-duty foil and run your hand lightly up the middle of it, lengthwise.
2. If you feel some prickly little bones, pull them out with a clean tweezer or small pliers.
3. Mix cumin, coriander, salt, olive oil and all but one tablespoon lemon juice together and brush over salmon.
4. Allow to marinate at room temperature for 10 minutes.
5. Transfer salmon on foil to broiling pan.
6. Preheat oven broiler to very hot.
7. Position the oven rack so the salmon is no farther than four inches from source of heat.
8. Broil salmon three to five minutes, watching carefully, until top is attractively browned and fish is slightly undercooked in the middle.
9. If you like salmon done this way, remove from oven and transfer to serving platter.
10. Otherwise, shut off broiler and leave salmon in hot oven another three to five minutes, to desired degree of doneness.
11. Sprinkle with the remaining lemon juice, black pepper to taste and herbs, and serve.

salmon, ground cumin, ground coriander, salt, extravirgin olive oil, lemons, freshly ground black pepper, fresh mint

Taken from cooking.nytimes.com/recipes/6837 (may not work)