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Herdic House's Blackened Sockeye with Yogurt-Cumin Sauce

February 6, 2018

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

Wild for Salmon Herdic House wild salmon

Herdic House Wild for 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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HERDIC HOUSE'S BLACKENED SOCKEYE WITH YOGURT-CUMIN SAUCE

This recipe is brought to us by our friends at Williamsport's Historic Herdic House Restaurant. 


Servings:

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  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

  • 2 6-8 oz. portions of wild-caught sockeye salmon, skin removed
  • 2 t. blackening spice (recipe below)
  • 2 T. neutral oil, like canola or soy, or clarified butter
  • 1/2 c. yogurt sauce (recipe below)

BLACKENING SPICE FOR SALMON

  • 2 t. coriander seed
  • 2 t. cumin seed
  • 2 t. mustard seed
  • 3 crumbled bay leaves
  • 2 t. crushed red pepper flakes
  • 3 t. spicy smoked paprika
  • 2 t. sweet paprika
  • 1 T. black peppercorns
  • 4 T. coarse kosher salt

YOGURT SAUCE

  • 2 c. full-fat Greek yogurt or 1 qt. full-fat regular yogurt, strained through cheesecloth for at least 12 hours
  • 1/4 c. extra virgin olive oil
  • 1.5 t. ground cumin seed
  • 1 t. minced garlic
  • 2 T. minced red onion
  • 1/4 c. chopped cilantro
  • 1/4 c. chopped dill
  • salt and pepper
  • optional: juice of 1/2 lemon

Instructions

  1. Season salmon portions with blackening spice. Heat a cast-iron skillet over medium heat until a drop of water sizzles on surface. Film skillet with oil or butter. Add salmon portions carefully, flesh-side down. Sear salmon until crisp on the outside and done to your preference, 1-2 minutes per side. Top fish with a dollop of yogurt sauce and serve. Pairs nicely with quinoa, brown rice and/or grilled vegetables.

BLACKENING SPICE FOR SALMON

  1. Grind all but the salt in a spice grinder. Mix in salt. Stores well, airtight, for up to one month.Unsure where to find your spices? Try our neighbors, Spices Inc.

YOGURT SAUCE

  1. Mix all ingredients together thoroughly. Taste for acidity and add lemon if necessary. If time allows, let stand overnight to let flavors ripen, then check again for proper seasoning.