Mustard And Coriander Crusted Salmon With Watercress Parsley Salad Recipes

CORIANDER AND MUSTARD SEED CRUSTED SALMON

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.

MUSTARD-CRUSTED SALMON

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.

HERB-CRUSTED SALMON WITH SPINACH SALAD

Steps:

• Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
• Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.
• Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.

CORIANDER-CRUSTED SALMON

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-AND-HERB-CRUSTED SALMON WITH WARM ASPARAGUS SALAD

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil.
• Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
• Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
• Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
• Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
• Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge.

MUSTARD CRUSTED SALMON

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 8X8 square baking dish. Sprinkle with thyme, salt, and pepper.
• Spread mustard mixture over fillets; gently press breadcrumbs on top.
• Bake at 350 degrees F for 20-25 minutes until breadcrumbs are browned and fish flakes easily with a fork.

MUSTARD-AND CORIANDER-CRUSTED SALMON WITH WATERCRESS & PARSLEY SALAD

Steps:

• 1. Preheat the oven to 425°. In a spice grinder, combine the coriander seeds, mustard seeds and crushed red pepper and pulse until coarsely ground. Season the salmon with salt and pepper, brush with 1 tablespoon of the Dijon mustard and coat with the ground spices. 2. In a large, ovenproof, nonstick skillet, heat 1 teaspoon of the olive oil. Add the salmon, coated side down, and cook over high heat until lightly browned, 2 to 3 minutes. Carefully flip the salmon. Transfer the skillet to the oven and roast the salmon for about 6 minutes, or until just cooked through. Transfer the salmon to a cutting board. In a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of Dijon mustard. Add the watercress and parsley, season with salt and pepper and toss to coat. Cut the salmon into 6 pieces, transfer to plates and serve the salad alongside

MUSTARD-CRUSTED SALMON

Steps:

• Preheat the oven to 375°. Rub the salmon with the olive oil. Place on a foil- or parchment-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard over the top, using a table knife or rubber spatula to cover completely.
• Bake the salmon until no longer translucent, about 15 minutes. Serve with wild rice.

LEMONY SALMON WITH WATERCRESS SALAD

Steps:

• Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
• Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
• Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
• Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
• Transfer salmon fillets, with marinade, to the prepared baking sheet.
• Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
• Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.