Four-Spice Salmon and Purple Skillet Potatoes

So I know I've posted about the spiced salmon before. And actually, the pictures of the recipe were decent, plus the cabbage recipe has been a big hit on Pinterest, so I didn't want to tamper with that particular post. However, this go-round, we paired the salmon with these beautiful purple potatoes, so I figured I would share about those while re-sharing the salmon recipe. Plus, both are just really good, simple recipes that you can make in no time! And don't be fooled by the name--this is not actually spicy as in mouth-burning flavors. Instead, it is a more balanced, fragrant, anti-spicy flavor. It's like having a specialty fall drink between the flavors of clove and nutmeg. Either way, grab either some fresh or frozen salmon, prep it with the spices, throw it on a pan, and enjoy!


Four-Spice Salmon (serves 2)
2 6-oz. skinned salmon fillets
Salt & fresh ground pepper
1/2 tbsp coriander seeds or ground coriander
1/8 tsp whole or ground cloves
3/4 tsp cumin seeds or ground cumin
1/2 tsp freshly grated nutmeg
1/2 tbsp ghee

Season fillets on both sides (or one if you leave the skin on like us) with S&P. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture on the top of each fillet. Preheat a large nonstick skillet over medium-high heat for 2-3 minutes. Add the oil or butter and when shimmery, place the fillets, coated side down, in the pan. Cook about 2-3 minutes or until spice mixture forms a nicely browned crust. Turn the fillets and cook for another 2-3 minutes or until salmon just slightly resists when pierced with a thin-bladed knife.

Purple Skillet Potatoes (serves 2)
6-8 small purple potatoes
2 tbsp olive oil
Fresh ground salt
Fresh ground pepper

Slice potatoes into rounds. Heat olive oil in a frying pan over medium-high heat. When oil is ready, drop in potatoes and sprinkle with salt and pepper. Cook for about 5 minutes on each side or until crispy.