Spice Crusted Salmon



  • 2 6 oz top loin portions of salmon. Verlasso or Ora King
  • 1 C 60/40 salt sugar blend
  • 2 tbsp whole coriander, cumin, Sichuan peppercorn
  • 8 Baby heirloom carrots tops on, Rainbow color preferred
  • 1 C Carolina Gold Rice ( I use Anson Mills or Geechie Boy)
  • 1 Bay Leaf
  • Maple Syrup
  • Aleppo Pepper
  • 1/2 lb spanish chorizo
  • 2 Shallots
  • 3 garlic cloves
  • Sherry Vinegar
  • 1 Red Bell Pepper
  • 1/2 C diced tomato
  • 3 C chicken Stock
  • 1 tsp. Smoked Paprika
  • 1 tsp. Xanthan gum
  • 12 oz butter, unsalted
  • 1 bunch flat leaf parsley
  • 2 lemons
  • S&P TT


  1. Cover Salmon in salt sugar cure and allow to sit over a cooling rack for 10-15 minutes. Rinse off in ice water, pat dry with towels. Crush the whole spices in a mortar and pestle or spice grinder until semi coarse. Don’t grind all the way to a powder.
  2. Blister all sides of bell pepper, seal in a zippered bag for 10 minutes. Peel skin, remove seeds and stem.
  3. Coat carrots in olive oil and salt/pepper.  Roast in 350 degree oven for 8-10 minutes or until fork tender.
  4. For Rice. Bring 4 cups of water, salt, and a bay leaf to the boil. Add rice, stir once, bring to a boil, reduce to a simmer and cook for 10-11 minutes. Strain off rice, pour onto a sheet tray, and bake at 300 degrees for 10 minutes to remove excess moisture. Reserve until ready to plate.
  5. For Chorizo Broth. Add 2 tbsp. Butter and oil to a pot. Add chorizo and Shallots and cook for 4-5 minutes. Add garlic, smoked paprika, diced tomato, bell pepper, salt, and a splash of sherry vinegar to deglaze. Cook down for 3-5 minutes. Add Chicken stock and simmer for 10-15 minutes. Pour contents into a blender and blitz. Add 4 tbsp. Butter, and a few grams of xanthan gum and blitz for 1 minute. Adjust seasoning with salt and sherry vinegar. Reserve in pot warm for service.
  6. For Carrots, melt 2 tbsp. Butter in skillet over medium heat. Once the butter has melted, add the carrots and saute for 1-2 minutes. Add the maple syrup, Aleppo pepper, and salt and caramelize the carrots. Reserve for service.
  7. Melt a tbsp of butter into a skillet, add the rice and warm for plating. Season with lemon juice and salt. Hold warm
  8. For Salmon: oil the top of the fish, season with salt, and liberally apply the spice mixture creating a crust. Oil a nonstick pan over medium heat. Add the salmon spice side down and cook for 3-4 minutes creating a nice toasted spice crust. Once the salmon is 2/3 cooked, flip over, add butter and butter baste until medium rare. Remove from pan to rest. Squirt with lemon and finish with Maldon salt.
  9. For Plating:  Rice in a pile on the left side of the plate. Arrange carrots on top of rice and salmon above carrots. Pour the sauce to the side of the rice ensuring enough broth is given for all elements.