Title: Moroccan Salmon Skewers
Categories: Stewart7
Yield: 30 servings

1 1/2 ts Whole cumin seeds
1 ts Whole coriander seeds
2 ts Whole fennel seeds
1 ts Coarse salt
1/8 ts Freshly ground black pepper
1 3/4 lb Salmon fillet; skin removed,
And cut into 3/4"-square
-pieces

Heat oven to 400 degrees. Combine the cumin, coriander, and fennel seeds in
a mortar and pestle, or slightly crush the whole seeds in a spice grinder,
pulsing just until coriander is just broken; do not overprocess. (The
spices can also be crushed using a heavy cast-iron skillet.) Transfer the
seeds to a small bowl, and toss with the salt and pepper. Dip one side of
the salmon into the spice mixture to coat heavily. Repeat with all of the
salmon squares. Heat a large ovenproof skillet over medium heat. Do not add
any oil. Place the salmon squares, spice-side down, into the pan. Cook
until the spices are dry, golden and toasted, about 4 minutes. Immediately
transfer the pan to the oven; remove when salmon is just cooked through,
about 30 seconds. Transfer the salmon bites to a serving platter, and
skewer with toothpicks. Serve warm. Makes 2 1/2 dozen.

Cuisine: "Moroccan" Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by
Martha Stewart" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter Inc. - $35"

Per serving: 31 Calories (kcal); 1g Total Fat; (27% calories from fat); 5g
Protein; trace Carbohydrate; 14mg Cholesterol; 80mg Sodium Food Exchanges:
0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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