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Okay, totally off topic: I had this for dinner tonight and highly recommend it, and want to share it in case anyone else out there loves salmon. Easy and quick to fix, unusual taste.

INDIAN-SPICED ROAST SALMON
Serves 4
Skillet on burner 5 min.; then oven 400F about 10 min.

You can mix the first eight ingredients in larger quantities and store them in a small container for the next several times you serve this.

1 t. ground cumin
1 t. ground coriander
1/8 t. ground cloves
1/4 t. ground cinnamon
1/2 t. ground saffron or turmeric (can be omitted if not on hand)
1/2 t. dried thyme
1/2 t. black pepper
1/2 t. fennel seeds, crushed or whole
4 six-oz. skinless salmon fillets (about 1-1/4" thick)
1/2 t. salt to sprinkle on fillets
1 T. olive oil (or more)
lemon wedges to serve on the side

1. Heat oven to 400 degrees.
2. Combine and mix first eight ingredients in shallow dish or dinner plate.
3. Sprinkle fillets with salt and dredge them in spice mixture.
4. Heat oil in large cast iron frying pan* over medium-high heat.
5. Add the fillets and cook for 5 minutes, or until browned; turn over halfway through cooking time; slide spatula underneath once or twice to prevent sticking, if needed.
6. Turn fillets over and place the fry pan in the oven;** continue cooking for 10-13 min. or until fillets flake easily. Do not overcook.

* I use a Farberware frying pan and spray it with PAM first.
** I turn the fish over onto a baking dish that is oven-proof to finish the cooking in the oven.