Seared Salmon & Moroccan Spice Crust

Searing brings out the best in fresh salmon and using our Herbie's spices you can enjoy it with a nice Bordeaux style red wine.


  • Salmon fillet, skin and pin bones removed, cut into equal portions  ·  3 pounds 
  • Olive oil  ·  4 tablespoons 


Combine the curry powder, coriander, cumin, caraway, anise, and peppercorns in a small bowl. Coarsely grind the mixture in a spice grinder or mortar and pestle.

Season the salmon generously with salt and pepper.

Rub both sides of each salmon piece with a generous amount of the spice mixture.

Add about 2 Tbsp. of olive oil to a pre-heated pan. The oil should get very hot and shimmer, but not smoke.

Add half the salmon and cook, turning once, until the fish is browned on the outside and barely opaque in the center. Remove to a warm platter, and repeat with the remaining olive oil and salmon. Serve at once.

Ravish Mélange

Ravish Mélange

Ravish Mélange is a right bank Bordeaux-Style blend inspired by the Pomerol wines of Château Pétrus.