Instructions: To make the green herb dressing: Combine all the ingredients in a blender and blend to mix. Taste the dressing for seasoning, pour into a bowl and chill until needed.

Preheat the oven to 450 degrees.

In a shallow plate, combine the cumin, cardamom, ginger, white peppercorns, coriander, salt and pepper; stir to mix well. Press one side of the salmon into the spice mixture, pressing firmly so the spices will stick.

Heat the olive oil in a large oven-proof nonstick skillet. Add the salmon, spice-side down, and cook over medium-high heat until the spices are aromatic and the crust is lightly colored. Transfer the skillet to the oven and bake for 3 minutes. Turn the salmon and continue baking until just opaque through, about 2 to 3 minutes.

Arrange the salmon on individual plates, spoon the herb dressing over and serve.

This recipe yields 4 servings.

Comments: This is a sample of Kenneys penchant for coating seafood. Here the aromatic spice crust contrasts tastefully with the tender richness of salmon.

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