November 17, 2021 by Amethyst Ganaway
I love eating seafood, and salmon is one of the easiest, most delicious types of fish to eat and make. However, I’ve recently gotten bored with the ways I usually prepare it. I was happy to run across Chef Pierre’s recipe for Selim Crusted Salmon in his gorgeous cookbook, Senegal. Selim pepper is a staple across West African cuisines, used in everything from soups, too sauces, to meats, and even in beverages like café Touba (Senegalese coffee).
Selim Pepper, also known as Grains of Selim, isn’t too hot, and it actually isn’t in the pepper family at all. Think of it as a fruitier black pepper that still adds an extra little something that will leave people wondering what your secret ingredient is! While not readily available at most grocery stores today, you can find it at your favorite local spice or world markets, or at a variety of online retailers.
The Touba Spice Mix is very versatile— Enjoy it on your fish, chicken, fonio, or in soups and stews.
- 1 teaspoon ground selim pepper
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- Grated zest of 1 lime
- 4 (8 oz) skin-on salmon filets
- 2 tablespoons neutral flavored oil
- 01 .
Combine all of the Touba Spice mix ingredients together in a small bowl. Store any extra in an airtight container in a cool dry place for up to 2 months.
- 02 .
Generously rub the spice mixture on the flesh side of the fish, pressing to adhere.
- 03 .
In a large nonstick frying pan, heat the oil over medium-high heat. Sear the fillets until golden brown and crisp, about 3-4 minutes. Flip and sear on the other side until a crust has formed, another 2-3 minutes depending on the thickness of each fillet. Serve hot with fonio and your favorite vegetables.
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