grilled salmon with Indian spices and corn relish

grilled salmon with Indian spices and corn relish
2 tsp cumin seed
1 tsp coriander seed
1/2 tsp fennel seeds
1 1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
freshly ground
1 half lemon
4 pieces salmon steaks
1 inch thick, 2 to 2 1/2 pounds total, could also use halibut, wild striped bass, hake steaks
2 tbsp ghee
1/2 cup onion
finely chopped
1 tbsp fresh ginger
grated or minced
1 ear corn
kernels cut
1 half lemon
2 tbsp ghee
or butter
1 tbsp cilantro
2 tbsp water
1 whole lemon
Maldon salt
Crush and grind the cumin, coriander, fennel in a mortar and pestle or in a spice grinder.
Mix in the turmeric, salt, and pepper.
Measure out 2 teaspoons of the spice mixture and set aside. Rub fish steaks on both sides with juice of 1/2 lemon, then rub with remaining spice mixture. Refrigerate for 3 hours.
While the fish marinates, heat 2 tablespoons ghee in a small skillet, add ginger and onion and sauté until the onion just starts to brown.
Stir in the 2 teaspoons of reserved spice mix and sauté, stirring, until spices smell toasty, then add corn and the juice of 1/2 lemon. Cook briefly and set aside.
Heat the grill and oil the grates or if cooking indoors, preheat cast iron skillet over medium-high heat.
Remove the fish from refrigerator and brush/smear ghee or butter on both sides. Salmon should be cooked for about 3 minutes on each side. For halibut, grill/sear for 5 minutes, flip, then grill/sear for 3 to 4 minutes. For either type of fish, cook until a little liquid just begins to pool on surface of fish and a paring knife inserted just at the bone can move flesh away from it easily. Transfer the fish to a warm platter or individual plates.
Reheat corn mixture, adding cilantro and a couple tablespoons water to moisten it. Spoon corn on fish, garnish with lemon wedges and serve. Top with crunchy Maldon table side.
source: NY Times