Source: dLife

Five-spice crusted salmon topped with yogurt.

Servings

1 tsp ground cumin
1 tsp ground coriander
0.5 tsp ground turmeric
0.5 tsp ground thyme
0.5 tsp fennel seed , crushed
0.5 tsp black pepper
0.25 tsp ground cinnamon
0.12 tsp ground cloves
24 oz salmon fillet , 4 6-ounce fillets (about 1 1/4 inches thick)
0.5 tsp salt
1 tsp olive oil
0.25 cup plain nonfat yogurt
4 piece Lemon, peeled, fresh, wedge, 1/8 of 2 1/8"

1 Preheat oven to 400 degrees F.
2 Add cumin, coriander, turmeric, thyme, fennel seeds, pepper, cinnamon, and cloves to a shallow dish. Season fillets on both sides with salt and then coat with spice mixture.
3 Pour oil in a large frying pan and heat over medium-high heat. Lay fish, skin side down in oil and cook 5 minutes. Flip fish over, so skin is up.
4 Cover the handle of the frying pan with aluminum foil and move to oven. Bake for 10 minutes, fish will flake when finished.
5 Serve yogurt and lemon wedges on the side.

This spice rub works great on tuna or chicken. Serve with a side of basmati rice or couscous.