CORIANDER SALMON
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
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
CORIANDER-CRUSTED SALMON
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
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-CRUSTED SALMON
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
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.
PEPPER- AND CORIANDER-COATED SALMON FILLETS
Steps:
- Mix parsley and orange peel in small bowl. Mix coriander, brown sugar and black pepper in medium bowl. (Can be made 8 hours ahead. Cover separately. Chill parsley mixture. Store spice mixture at room temperature.)
- Sprinkle salmon with salt. Coat salmon on all sides with spice mixture. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets. Cook fish until crust is golden and center is just opaque, about 4 minutes per side. Transfer fish to platter. Tent with foil to keep warm. Wipe skillet. Repeat with remaining butter, oil and salmon. Spoon parsley mixture atop salmon and serve.
CORIANDER CRUSTED SALMON ON WARM POTATO AND ARUGULA
Steps:
- Preheat the oven to 350 degrees F.
- Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
- In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
- In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
- With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
- In a bowl, mix the arugula with the lime juice, black pepper, and salt.
- To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.
CORIANDER AND MUSTARD SEED CRUSTED SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 6 portions
Number Of Ingredients 15
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.
POACHED SALMON WITH CORIANDER SAUCE
Don't Like Salmon...Try this anyways, you may be surprised. I know I was. I don't really care for salmon but my hubby loves it so I figured I'd give it a try. Don't be intimidated by all the steps either it isn't as bad as it sounds. I got thias from a Freshwater Fish Cookbook from Walmart and I can't wait to make it again.
Provided by Gail2293
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cooking the fish.
- In a fish poacher or roaster large enough to lay salmon in pan, combine all ingredients except the fish. Add can of broth. Then add enough water to the pan to cover the thickness of the fish, then remove fish. Bring the mixture to a boil, reduce heat and simmer 15 minutes.
- Place the fish in the pan and set your timer once the water returns to a simmer. Do not boil the fish-- it will break up. Allow 10 minutes for each 1 inch of thickness for frsh fish. Lift the salmon from the cooking liquid, and serve hot with coriander sauce. (reserve 1/2 cup poaching liquid for the sauce).
- Cooking the Sauce.
- Melt butter on medium heat in small saucepan, add flour, and cook until well mixed. Add reserved poaching liquid and stir until smooth. Gradually add the milk, and continue cooking till the sauce is thick. Add the salt, pepper, and coriander5, and stir to blend.
- TIPS.
- While fish poaches it is important to keep water just below a bubbling boil. A bubbling boil will cause the fish to break apart, and alter cooking time. The other important thing is to take the fish out of the cooking liquid as soon as fish is done. Do not let fish cool in pot; it will be over done and tough.
Nutrition Facts : Calories 771.1, Fat 49.7, SaturatedFat 15.7, Cholesterol 187.4, Sodium 1208.9, Carbohydrate 14.8, Fiber 2.3, Sugar 2.3, Protein 63.2
SEARED CORIANDER-CRUSTED SALMON WITH SALSA VERDE
Steps:
- test
SPICE-COATED SALMON
Provided by Florence Fabricant
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put salmon skin side down on large sheet of heavy-duty foil and run your hand lightly up the middle of it, lengthwise. If you feel some prickly little bones, pull them out with a clean tweezer or small pliers.
- Mix cumin, coriander, salt, olive oil and all but one tablespoon lemon juice together and brush over salmon. Allow to marinate at room temperature for 10 minutes. Transfer salmon on foil to broiling pan.
- Preheat oven broiler to very hot. Position the oven rack so the salmon is no farther than four inches from source of heat.
- Broil salmon three to five minutes, watching carefully, until top is attractively browned and fish is slightly undercooked in the middle. If you like salmon done this way, remove from oven and transfer to serving platter. Otherwise, shut off broiler and leave salmon in hot oven another three to five minutes, to desired degree of doneness.
- Sprinkle with the remaining lemon juice, black pepper to taste and herbs, and serve.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 3 grams, Sodium 213 milligrams, Sugar 0 grams
CORIANDER COATED SALMON
I make this or a variation of this all summer long. Try it with a salad a mixed greens and fresh herbs with a green godess dressing... mmm. Don't forget the white wine! The recipe is from Bon Appetit from many years ago. If you love garlic, finely mince some with the parsley and orange peel...
Provided by A la Carte
Categories High Protein
Time 23m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the orange peel and parsley (and a chopped clove of garlic if you like it) in a bowl and chill.
- Mix the corander, pepper and brown sugar in another bowl.
- Sprinkle the salmon with a little salt. Coat salmon on all sides with the spice mixture.
- Melt 1/2 Tbsp butter and 1/2 Tbsp oil in a heavy large skillet over med-high heat.
- Add 3 salmon fillets. Cook fish until the crust is golden and center is opaque, about 4 minutes per side. (I like salmon on the rare side, so cook only 3 minutes if you do too).
- Transfer to a platter, tent with foil to keep warm. Wipe skillet, and then repeat with remaining butter, oil and salmon.
- When all the salmon is done, spoon the fresh parsley mix on top and serve.
Nutrition Facts : Calories 281.4, Fat 10.9, SaturatedFat 2.6, Cholesterol 92.6, Sodium 134.5, Carbohydrate 11.8, Fiber 4.6, Sugar 2.3, Protein 35.3
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