Salmon With Coriander Rub Recipes

CORIANDER SALMON

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.

SALMON WITH CORIANDER DAHL

Steps:

• Put the first 7 ingredients in a pan, bring to a simmer, cover and cook for 20 minutes until the lentils are tender.
• Stir in the coriander.
• Rub the salmon with vegetable oil, salt, pepper and a little garam masala.
• Grill for 6 to 7 minutes until just cooked.
• Break into large chunks and gently stir through the dahl.
• Serve with basmati rice and warm naan bread.

SALMON WITH CORIANDER RUB

Steps:

• 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.

CUMIN CORIANDER CRUSTED SALMON

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.

SPICED SALMON WITH CORIANDER MASH

Steps:

• Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
• Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.

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.

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.

SALMON MARINATED IN GINGER AND CORIANDER

Steps:

• Slice salmon thinly ( 1/4 inch or less) widthwise, leaving strips about 2 inches long. Place in a mixing bowl.
• Add lime juice, onion, vinegar, oil, coriander, ginger, hot pepper, salt and pepper. Stir gently, and cover with plastic wrap. Refrigerate for 4 to 6 hours. Taste for seasoning before serving (it may need more salt; if so, blend it in thoroughly).
• Line small serving plates with lettuce of your choice, and place a serving of salmon over the lettuce.

SALMON WITH HONEY-CORIANDER GLAZE

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.