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Herdic House's Blackened Sockeye with Yogurt-Cumin Sauce

Name: HERDIC HOUSE'S BLACKENED SOCKEYE WITH YOGURT-CUMIN SAUCE
Ingredients: 0 2 6-8 oz. portions of wild-caught sockeye salmon, skin removed; 0 2 t. blackening spice (recipe below); 0 2 T. neutral oil, like canola or soy, or clarified butter; 0 1/2 c. yogurt sauce (recipe below); 0 2 t. coriander seed; 0 2 t. cumin seed; 0 2 t. mustard seed; 0 3 crumbled bay leaves; 0 2 t. crushed red pepper flakes; 0 3 t. spicy smoked paprika; 0 2 t. sweet paprika; 0 1 T. black peppercorns; 0 4 T. coarse kosher salt; 0 2 c. full-fat Greek yogurt or 1 qt. full-fat regular yogurt, strained through cheesecloth for at least 12 hours; 0 1/4 c. extra virgin olive oil; 0 1.5 t. ground cumin seed; 0 1 t. minced garlic; 0 2 T. minced red onion; 0 1/4 c. chopped cilantro; 0 1/4 c. chopped dill; 0 salt and pepper; 0 optional: juice of 1/2 lemon

February 6, 2018

[[ recipeID=recipe-9l4olo0gf, title=HERDIC HOUSE'S BLACKENED SOCKEYE WITH YOGURT-CUMIN SAUCE ]]

Wild for Salmon Herdic House wild salmon

The Peter Herdic House, located in a spectacular Victorian mansion at the entrance to Williamsport's Historic District, is a family-owned, second-generation restaurant in operation since 1984. We at the Herdic have built a strong commitment to farm-to-table cooking—both for the exceptional flavor local products provide, and for the many benefits buying local can afford to our central PA community. This is a recipe we often feature in the summertime at the Herdic House, best enjoyed with a glass of sauvignon blanc on the Herdic patio, under their wisteria vine...we are looking forward to spring!

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