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The first time I tried this salmon, the kitchen was filled with that tantalizing aroma of pastrami — hence the unique name! Everyone wanted to know what I was experimenting with this time (they know I always have something up my sleeve, and it’s usually interesting). I told them to hold tight, and they would soon be able to savor it. Of course, meat of any sort may not be eaten together with fish, but somehow this salmon is reminiscent of pastrami. It’s unique, spicy, and really good.
3/4 teaspoon coarse salt
3/4 teaspoon garlic powder
3/4 teaspoon pepper
3/4 teaspoon ginger
3/4 teaspoon coriander (dried cusbara, in Hebrew)
less than 1/4 teaspoon of allspice
3/4 tablespoon dark brown sugar
6–8 pieces of salmon, preferably fillet
1 teaspoon Bartenura Olive Oil
Mix all the spices together with the sugar and set aside.
Brush the salmon pieces with olive oil.
Smear each piece with the spice/sugar mixture, rubbing it in well.
Place the salmon in a small pan. Cover and refrigerate for 15 minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Put the pan of salmon in the oven and bake for 10–15 minutes, and then broil for 10 minutes.
Serve warm (not hot).
Photography: Daniel Lailah Styling: Michal Leibowitz
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Absolutely delicious!
Great recipe! We really enjoy this salmon. I love that it’s not covered in sauces, and the taste is very unique!
Nice!