Salmon With Coriander Crust

November 6, 2010
Admitedly coriander was not in my cabinet. It is just not a spice I have a lot of use for- or so I thought. I tried it on some Wild Alaskan Salmon recently and will be looking into some other recipes using it. If you love salmon, the coriander is a nice change and a great compliment to it. Like coriander,tumeric  is a spice used is Southeast Asian and Indian cooking. Baked jasmine rice with carmelized onions is the perfect side for this, as the seasonings are made for each other.(if you aren’t a salmon fan, tuna or swordfish will work as well.I happen to love salmon,especially the Wild Alaskan)
  • 3 T. ground coriander
  • 1 t. kosher salt
  • 1 & 1/2 t. black pepper
  • 4 salmon filets (approx 6 oz. each)
  • 2 T. olive oil

Combine coriander,salt and pepper.Coat both sides of the fish.Press on the coating to make sure it adheres which will result in a nice crust.Don’t forget to wash your hands well!

Pre- heat your frying pan on medium -high for 3-4 minutes.(Always pre- heat your frying pan before putting oil in) our oil in pan,then add fish skin side up.Cook about 3-4 minutes ,then turn over and cook 3-4 minutes more.Internal temp should be 145 and fish should flake easily but not fall apart!

The coriander really accents the beautiful color of the salmon.

Remove from the pan and serve withbaked jasmine rice with carmelized onions.Petite peas with sauted porcini mushrooms and shredded carrot, a bit of butter and  garlic salt to taste complete this meal.


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