Coriander And Mustard Seed Crusted Salmon Recipes

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CORIANDER-CRUSTED SALMON



Coriander-Crusted Salmon image

Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted salmon is both good tasting and good for you.

Categories     salmon     coriander     crusted salmon     dinner recipes     healthy dinner recipes     seafood dinner

Yield 1

Number Of Ingredients 7

1 1/2 tsp. ground coriander
2 tbsp. Wondra flour
2 tbsp. finely ground almonds
Coarse salt and freshly ground pepper
extra-virgin olive oil
4 salmon boneless fillets
4 Lemon wedges

Steps:

  • In a small bowl, combine coriander, flour, almonds, salt, and pepper. Place on a shallow dish. Drizzle flesh side of salmon with olive oil and coat with coriander mixture.
  • In a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. When oil is hot, carefully place salmon in the pan, flesh side down. Let cook, without moving, 2 minutes. Turn, and cook, until just cooked through, 3 to 4 minutes. Drizzle with olive oil and serve immediately with lemon wedges.

CORIANDER AND MUSTARD SEED CRUSTED SALMON



Coriander and Mustard Seed Crusted Salmon image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 6 portions

Number Of Ingredients 15

1 cup panko breadcrumbs
1 tablespoon crushed mustard seeds
2 teaspoons cracked coriander seeds
1 tablespoon minced fresh parsley
Salt and freshly ground black pepper
1/4 cup Dijon mustard
1/2 cup plain yogurt
1/4 cup sour cream
1/4 cup fresh watercress, minced
2 tablespoons rice wine vinegar
1 tablespoon thinly sliced fresh mint
1 teaspoon minced garlic
Six 6 to 7-ounce salmon fillets, with skin
2 tablespoons grapeseed oil
Fresh herbs, for garnish, optional

Steps:

  • For the crust: In a bowl, blend the panko, mustard seeds, coriander seeds and parsley together. Season with salt and pepper.
  • For the wash: In a second bowl, blend the mustard with 1/2 cup water, whisking well to blend.
  • For the sauce: Whisk the yogurt, sour cream, watercress, vinegar, mint and garlic in a bowl. To ensure the spices are blended, scrape the sides and whisk a second time. Hold at room temperature if using within 30 minutes, or refrigerate for future usage.
  • For the salmon: Coat the salmon with the wash, and then finish the top side (skin side) with the crust. Repeat the process with each fillet.
  • In medium saute pan over medium heat, coat the bottom of the pan with the oil. When warmed, add the crusted side of the salmon to the pan and cook, in batches, until golden brown, 2 to 3 minutes. Flip the fish and finish cooking until desired temperature. Remove from the pan.
  • Finally, sauce the plates with 2 ounces of the watercress/mint sauce. Top with the salmon and fresh herbs if desired.

ODYSSEY'S MUSTARD CRUSTED SIDE OF SALMON



Odyssey's Mustard Crusted Side of Salmon image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound butter
1/4 cup minced garlic
1 cup whole grain mustard
1/4 cup chopped fresh thyme
2 lemons, juiced
2 tablespoons Old Bay seasoning
2 tablespoons salt
2 teaspoons freshly ground black pepper
3 cups panko bread crumbs (Japanese bread crumbs) Do not substitute regular bread crumbs
1 (3 to 4 pound) side of salmon, skin on, pin bones removed

Steps:

  • Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. "Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).
  • Preheat the oven to 425 degrees F.
  • Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.

MUSTARD & PECAN CRUSTED SALMON



Mustard & Pecan Crusted Salmon image

Try our crunchy baked mustard and pecan crusted salmon recipe tonight. You can even try this dish using other fillets, like cod and tilapia.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 Tbsp. butter, softened
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
2 Tbsp. honey
4 skinless salmon fillets (1 lb.)
1/2 cup panko bread crumbs
1/2 cup finely chopped pecans
1/4 tsp. ground red pepper (cayenne)
1 lemon, cut into wedges

Steps:

  • Heat oven to 375ºF.
  • Mix butter, mustard and honey until blended; spread onto fish.
  • Cover baking sheet with parchment. Combine bread crumbs, nuts and pepper in pie plate.
  • Dip coated sides of fish, 1 at a time, in crumb mixture; place, coated sides up, on prepared baking sheet. Gently press crumb mixture into fish to secure.
  • Bake 15 to 20 min. or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g

MUSTARD-CRUSTED SALMON WITH CELERIAC MASH



Mustard-crusted salmon with celeriac mash image

Try this new way of cooking salmon fillets with a punchy crust, for a healthy and warming supper

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 8

½ celeriac , about 250g, cubed
250g potatoes , cubed
3 tbsp dried breadcrumbs
juice ½ orange
1 tbsp chopped dill
2 tbsp wholegrain mustard
x skinless salmon fillets
25g extra-light soft cheese

Steps:

  • Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
  • Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
  • Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.

Nutrition Facts : Calories 541 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 45 grams protein, Sodium 1.45 milligram of sodium

CORIANDER SALMON



Coriander Salmon image

This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogi. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Acton, Maine

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground coriander
4 salmon fillets (6 ounces each)
2 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons lime juice
1/4 to 1/2 teaspoon hot pepper sauce

Steps:

  • In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 335 calories, Fat 21g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 396mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

CRUSTED SALMON WITH HONEY-MUSTARD SAUCE



Crusted Salmon with Honey-Mustard Sauce image

This is similar to a wonderful salmon dish that I had at a bar-and-grill in New Castle, Delaware.

Provided by Evan

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 4

Number Of Ingredients 8

1 (1.5 pound) skinless center-cut salmon fillet, cut into 4 pieces
1 cup milk
¼ cup fine bread crumbs
2 tablespoons grated Parmesan cheese
1 egg
¼ cup butter, melted
1 tablespoon prepared yellow mustard
1 tablespoon honey

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  • Place the salmon fillets in a baking dish; pour the milk over the fillets. Allow the salmon to soak in the milk 10 to 15 minutes.
  • Stir the bread crumbs and Parmesan cheese together in a wide, deep bowl. Beat the egg in a separate bowl until frothy. Remove the salmon fillets from the milk; shake the excess milk off the fish. Dip each fillet into the beaten egg and then gently press into the bread crumb mixture to coat; gently shake to remove the excess.
  • Bake in the preheated oven, turning once, until the salmon flakes easily with a fork, about 15 minutes.
  • While the salmon bakes, stir the butter, mustard, and honey together in a bowl; drizzle over the baked salmon to serve.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 12.5 g, Cholesterol 166.6 mg, Fat 31.4 g, Fiber 0.4 g, Protein 34.7 g, SaturatedFat 12.2 g, Sodium 335.7 mg, Sugar 7.7 g

CUMIN CORIANDER CRUSTED SALMON



Cumin Coriander Crusted Salmon image

When I saw this recipe in the March issue of Cooking Light I knew that this would be a hit....I was just suprised on how much! My DH and DD are not keen on cilantro, but they were really impressed with this recipe. It is fast, easy and I would definately serve this to company. I served this with garlic scented brown jasmin rice and roasted beets. Devine!!!

Provided by Abby Girl

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons cilantro, finely chopped
1 tablespoon shallot, finely chopped
1 -2 teaspoon olive oil
1/2 teaspoon cumin
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
24 ounces salmon fillets
4 lemon wedges

Steps:

  • Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
  • Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
  • Preheat oven to 400.
  • Arrange fish on the rack of a roasting pan coated with cooking spray. Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
  • Serve with lemon wedges.
  • Note: The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.

Nutrition Facts : Calories 211.6, Fat 7.1, SaturatedFat 1.1, Cholesterol 87.5, Sodium 223.3, Carbohydrate 2.2, Fiber 0.8, Protein 33.9

CORIANDER-CRUSTED SALMON



Coriander-Crusted Salmon image

Salmon is full of protein, vitamin A, and omega fatty acids, which are essential to the proper functioning of the heart and brain. This recipe for coriander-crusted salmon is both good tasting and good for you.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 7

1 1/2 teaspoons ground coriander
2 tablespoons Wondra flour
2 tablespoons finely ground almonds
Coarse salt and freshly ground pepper
Extra-virgin olive oil
4 salmon boneless fillets (6 ounces each and about 1/2-inch thick), skin-on
4 lemon wedges

Steps:

  • In a small bowl, combine coriander, flour, almonds, salt, and pepper. Place on a shallow dish. Drizzle flesh side of salmon with olive oil and coat with coriander mixture.
  • In a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. When oil is hot, carefully place salmon in the pan, flesh side down. Let cook, without moving, 2 minutes. Turn, and cook, until just cooked through, 3 to 4 minutes. Drizzle with olive oil and serve immediately with lemon wedges.

MUSTARD-CRUSTED SALMON



Mustard-Crusted Salmon image

OUR DAUGHTER sent us whole salmon for Christmas one year, so I searched the web and found this recipe. I have served this with a wild rice pilaf, and a green vegetable. With these colors, it makes a lovely presentation. --Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

3-1/2 teaspoons cider vinegar
1 tablespoon sugar
1 tablespoon Dijon mustard
3/4 teaspoon ground mustard
2 tablespoons canola oil
2 salmon fillets (6 ounces each)
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup soft bread crumbs

Steps:

  • In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. , Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper., Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 347 calories, Fat 24g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 595mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.

RACHAEL RAY'S MUSTARD-CRUSTED SALMON



Rachael Ray's Mustard-Crusted Salmon image

I made this last year as apart of my Christmas Dinner. I wanted to add it to this year's menu plan which I am putting together on Recipe Zaar. This comes from Rachael Ray's magazine, Everyday. It was the December 2008 holiday edition. We enjoyed it quite a bit!

Provided by twodaysinfebggd

Categories     Lactose Free

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs center-cut salmon fillets
1 1/2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh dill or 1 1/2 tablespoons dried dill
1 1/2 tablespoons herbes de provence
1/4 cup Dijon mustard

Steps:

  • Preheat the oven to 375. Rub the salmon with the olive oil. Place on foil-or parchment paper-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard on top ot cover completely.
  • Bake the salmon until opaque, about 15 minutes.

MUSTARD SEED-CRUSTED SALMON WITH MUSTARD CREAM SAUCE



Mustard Seed-Crusted Salmon with Mustard Cream Sauce image

Categories     Milk/Cream     Mustard     Sauté     Quick & Easy     Seafood     Salmon     White Wine

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup dry white wine
1/4 cup (packed) chopped shallots
3 tablespoons yellow mustard seeds
3/4 cup whipping cream
5 tablespoons whole grain Dijon mustard
1 tablespoon chopped fresh tarragon
4 6-ounce skinless salmon fillets
2 tablespoons butter

Steps:

  • Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
  • Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.

SALMON WITH HONEY-CORIANDER GLAZE



Salmon with Honey-Coriander Glaze image

A salty-sweet blend of honey, soy sauce, and coriander adds Asian flavor to salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 35m

Number Of Ingredients 6

1 tablespoon whole coriander seeds
1/4 cup honey
5 tablespoons soy sauce
2 teaspoons fresh lemon juice
4 salmon fillets (5 ounces each), skinned
2 teaspoons vegetable oil

Steps:

  • Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
  • Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
  • Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
  • Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

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