Take your senses on a tasty trip with this piquant dish.  The warming spices enhance the rich taste of the salmon, while the high-heat cooking method keeps the flesh moist and tender.

Cayenne Pepper, Cumin Ground, Hot Chili Powder

1 1/2 teaspoons cumin ground
2 teaspoons hot chili powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/4 - 1/2 teaspoon black pepper
1 2/3 - 1 3/4 pounds salmon filet
1 tablespoon olive oil
2 tablespoons finely chopped fresh cilantro leaves
1 lime, quartered

Place the cumin, chili powder, cayenne, salt and pepper in a small bowl and mix well.  Rub the mixture on the side of the fish without skin (this can be done up to four hours ahead of time).  

Place a large skillet over medium-high heat and when it is hot, add the oil.  Add the salmon, skin side down and cook until it is crispy, about 3 minutes.  Turn over and cook until the other side is browned, about 3 - 4 minutes depending on the thickness and how well you like your salmon cooked.  Serve immediately, garnished with cilantro leaves and lemon quarters.

Yield: 4
Level of Difficulty: 2
Time: 15 minutes