Crispy Skin Salmon with Indian Spice Mix and Cilantro Chutney

1. Make Crust

Toast the cumin, coriander, fennel, and mustard seeds in a dry pan over medium heat until fragrant. Grind the toasted seeds into a coarse powder using a spice grinder or mortar and pestle.

2. Make Sauce

Combine cilantro, mint, green chili (if using), ginger, lemon juice, water, sugar, and a pinch of salt in a blender. Blend until you have a smooth, vibrant green sauce. Adjust seasoning to taste.

3. Prep the Salmon

Dry the skin of the salmon well with a paper towel and season on all sides. Roll the flesh side of the fillets in the spice mix, pressing gently to adhere.

4. Cook the Salmon

Heat a non-stick or cast-iron pan over medium heat and add enough avocado oil to coat the bottom. Place the salmon skin side down into the pan. Apply gentle pressure with a spatula for the first minute to maximize skin contact with the hot pan. Cook the salmon skin side down for 5-7 minutes. When the salmon has cooked about 1/3-1/2 way up its thickness, that's your visual cue that it's time to flip. Flip the salmon gently and cook flesh side down for another 3-4 minutes, or until the center is warm.

5. Finishing Touches

Once the fish is done cooking, spoon some chutney onto the bottom of the plate and place the salmon skin side up on top of the sauce. Serve immediately.