Roasted Cumin Crusted Salmon with Orange Chipotle Butter

Pair with Simonnet-Febvre Cremant de Bourgogne, Chablis

From: Grill It! Chris Schlesinger and John Willoughby

Prep time: 5 minutes

Roasting time: 10-15 minutes depending on the thickness of the fish

Serves :4

Ingredients:
3 tbsp cumin seeds, toasted and cracked
4 salmon filets (mahi-mahi, halibut or other firm white fish)
2 tbsp olive oil
Sea salt & freshly ground black pepper to taste
4 pats of orange chipotle butter (recipe below)

Directions:
1. Preheat the oven to 400°F/200°C (you could prepare it on the grill as well)

2. Toast the cumin seeds, and pulse briefly in a coffee grinder just to get the flavours even more potent.

3. Roast in an oven proof pan for 10-15 minutes until the center is no longer opaque, but still juicy.

Orange Chipotle Butter

Prep time: 5 minutes

Store well wrapped in the fridge for up to a week or several months in the freezer.

Makes :4" log

Ingredients:
2 tbsp minced or pureed chipotle peppers in adobo sauce
2 tbsp fresh coriander, roughly chopped
Juice of 1 lime (about 2 tbsp)
4 tbsp unsalted butter, softened
Sea salt and freshly ground black pepper to taste

Directions:
Combine all the ingredients in a bowl and mix well. Wrap the butter in plastic wrap and refrigerate until firm.