eGourmet Recipes

Toasting the spices in a dry frying pan before grinding them intensifies their flavor.  Keep a close eye on them and stir constantly so they don’t burn.

Ingredients:

1 `tsb. coriander seeds

1 tsp. cumin seeds

½ tsp. fennel seeds

1 tsp firmly packed light brown sugar

1 tsp kosher salt

2 salmon fillets, each 6 to 8 oz., with skin intact, pin bones removed

2Tbs. Kinloch Plantation 100% Pure Pecan Oil

Directions:

Heat a small fry pan over medium-heat.  Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes.  Grind the spices in a spice grinder or in a mortar with a pestle.  Transfer to a small bowl and stir in the brown sugar and salt.

Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture.  Cover with plastic wrap and refrigerate for 1 hour.

Preheat an oven to 400° F.

In a large ovenproof fry pan over medium-high heat, warm the Kinloch Plantation Pecan Oil until almost smoking.  Place the salmon, skin side up, in the pan and sear for 2 minutes.  Carefully turn the salmon over and transfer the pan to the oven.  Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.

Transfer the salmon to warmed plates and serve.

1 Lb medium shrimp – peeled and deveined

Seasonings to taste

Kinloch Plantation Pecan Oil

Fresh lemon or lime

Combine shrimp with seasonings.  Add 2 Tbs of Kinloch Plantation Pecan Oil to a large skillet on medium-high heat.  Add shrimp and cook until light pink.  Turn once.  Be careful not to overcook.

Serve as an appetizer with cocktail sauce, catsup and/or Remoulade Sauce.  They are delicious without any sauce too!!

Serves 6

Preheat oven to 375˚. Slice off top third of the tomatoes and reserve for another use. Place the tomatoes in an oiled baking dish. Drizzle with olive oil and season generously with salt and pepper. Divide fresh herbs over the tops of tomatoes, then sprinkle with cheese. Bake uncovered until cheese is golden and tomatoes are heated through, about 10-12 minutes. Serve hot.

Recipe courtesy of Molly Fowler, The Dining Diva