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.
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
SALMON WITH CORIANDER DAHL
This recipe from BBC Good Food is also good made with trout, as I found out when my grocer didn't have any fresh salmon.
Provided by Irmgard
Categories Lentil
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 406.3, Fat 9.3, SaturatedFat 1.9, Cholesterol 65.9, Sodium 398.1, Carbohydrate 37.9, Fiber 6.3, Sugar 8, Protein 42.6
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 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.
GRILLED CHILLI & CORIANDER SALMON WITH GINGER RICE
For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course
Time 20m
Number Of Ingredients 9
Steps:
- Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.
- Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.
Nutrition Facts : Calories 546 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 0.17 milligram of sodium
FENNEL- AND CORIANDER-SPICED SALMON FILLETS
Provided by Jamie Purviance
Categories Fish Quick & Easy Backyard BBQ Salmon Fennel Summer Grill/Barbecue Coriander Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
- Grill salmon, covered, until center is just opaque, about 4 minutes per side.
COLD POACHED SALMON WITH GREEN CORIANDER MAYONNAISE
Provided by Marian Burros
Categories dinner, project, main course
Time 25m
Yield 10 servings
Number Of Ingredients 4
Steps:
- If you do not have a fish poacher or large pan, cut the salmon into 2 or 3 pieces, and place in a pan large enough to hold the pieces without folding. Pour in the wine and stock, adding water if necessary to cover the fish. Place parchment or a double thickness of wax paper on top of the fish. Cover, and bring to a boil. Reduce to a simmer, and cook according to the Canadian rule: measure the fish at its thickest point, and cook 8 minutes to the inch.
- Remove from the heat, uncover, and allow the fish to cool in the liquid. Remove the fish, discard the skin, then cover the fish with plastic wrap, and chill, overnight if desired. Serve with green coriander mayonnaise.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 0 grams
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.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 25 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 5 grams, Sodium 488 milligrams, Sugar 2 grams
SPICED SALMON WITH CORIANDER MASH
Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 0.51 milligram of sodium
SALMON WITH HONEY-CORIANDER GLAZE
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
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.
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
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