Cumin-Crusted Salmon, with Berry-Pepper Sauce

A baked fish with spicy crust and sweet-hot glaze.
Inspired by some restaurant in Santa Barbara.
Yield: 6 servings
  1. 2lbs salmon fillet
  2. 1T cumin, ground
  3. 1T brown sugar
  4. 1T salt
  5. 1t lime juice
  6. 2T butter, melted
  7. 2T honey
  8. 1 habanero, minced
  9. .25c raspberry puree
  1. Macerate raspberries through sieve or mill to remove seeds.
  2. Whisk berries with lime juice, honey, butter, and habanero.
  3. Arrange salmon, skin-side-down, in close-fit foil cup on baking tray.
  4. Mix cumin with salt and sugar, cover fish.
  5. Drizzle half of berry sauce over fish.
  6. Bake 425F, 15m, until center is just opaque. (Could also be grilled.)
  7. Serve with remaining sauce.