Hazelnut and Coriander Spiced Sous-Vide Salmon

• 1/2 cup hazelnuts
• 2 1/2 tablespoons coriander seeds
• 5 tablespoons toasted sesame seeds
• 2 tablespoons dried chamomile blossoms or contents of chamomile tea bags
• 2 1/2 teaspoons ground ginger
• Kosher salt and black pepper
• 10 salmon fillets, 1 inch thick, about .25 pound each
• 1/4 cup extra-virgin olive oil
• 8 tablespoons unsalted butter.

1. Heat the oven to 350 degrees.
2. Roast the nuts in a baking pan until the skins are dark brown, about 10 minutes.
3. Wrap them in a dish towel, rub briskly to remove the skins, then coarsely chop.
4. In a dry skillet over medium-high heat, toast the coriander seeds, stirring constantly, until golden brown and fragrant, about 3 minutes.
5. Crush in a mortar and pestle or with a spice grinder.
6. Add the nuts, sesame seeds, chamomile, ginger and 1 teaspoon salt to the grinder or mortar and grind to a coarse powder.
7. Work in batches if necessary.
8. Place in an airtight container and refrigerate until ready to use.
9. Season the fish with salt and pepper.
10. Place a large pot in your sink, and add warm water until the pot is full and the water reaches 115 degrees.
11. Place two fillets side by side in a gallon-size heavy-duty resealable plastic bag.
12. Drizzle fillets with oil.
13. Submerge the bags halfway into the warm water (this creates a vacuum).
14. Seal as airtight as possible, pushing out any excess air.
15. Repeat with the remaining fillets.
16. Once all the salmon fillets are submerged in the pot, add more hot water until the water temperature returns to 115 degrees (the cold fish will reduce the water temperature).
17. Let the salmon rest in the water bath about 20 to 25 minutes until its core temperature is 113 degrees (remove and check one fillet with an instant-read thermometer).
18. Check the water temperature occasionally and add more hot water as needed to maintain the temperature of 115 degrees.
19. Transfer the salmon bags to a cutting board.
20. Remove fish from plastic bags and gently pull off the skins (or use a butter knife).
21. Transfer the cooked fillets to a plate for easier handling.
22. Melt the butter in a skillet over medium-low heat.
23. Add about 2/3 of the fish spice, and increase the heat until the butter just starts to bubble.
24. Sear the fillets on both sides in the pan while basting with the hot butter, about 30 seconds.
25. Serve immediately, sprinkled with more fish spice, if desired.

hazelnuts, coriander seeds, sesame seeds, chamomile blossoms, ground ginger, kosher salt, salmon, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/12271 (may not work)