This crumb mixture makes a particularly good crust for oily fish, such as salmon. But, when sautéing, be careful not to leave the fish crust side down for too long--the crumbs will burn.
1/4 cup white sesame seeds
2 tablespoons sliced almonds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 tablespoon imported sweet paprika
1 tablespoon coarse (kosher) salt
1 teaspoon ground cardamom
Transfer the mixture to a bowl to cool, then process in a blender or food processor until finely ground, 2 to 3 minutes. Use immediately, or transfer to an airtight container and store in a cool, dry place for up to 2 months.
Ease of Preparation: Easy
Preparation Time: 5 min
Cook Time: 10 min
Servings: makes 1/2 cup
Recipe By: Lynne Aronson and Elizabeth Simon
From: Bowl Food Cookbook
Used with permission of Workman Publishing Company