Salmon With Coriander Rub And Lime Cream Recipes
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
BROILED SALMON WITH BLACK PEPPER AND LIME RUB
Make and share this Broiled Salmon With Black Pepper and Lime Rub recipe from Food.com.
Provided by David04
Categories < 15 Mins
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler.
- Place salmon, skin sides down, on a coated broiler pan.
- Rub lime zest, salt, peper and garlic over the fish.
- Broil for 7 minutes, the fish flakes easily when tested with a fork.
- Serve with lime wedges, if desired.
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- Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). Pour seeds into 13x9x2-inch glass baking dish. Add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel. Whisk to blend. Add salmon to oil-spice mixture in dish. Turn to coat. Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.
- Position rack in top third of oven and preheat to 450°F. Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.
- Meanwhile, whisk sour cream, lime juice, and remaining 3/4 teaspoon lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.
- Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.
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