Spice Crusted Salmon With Shaved Beets Fennel Lemon And Herbs Recipes

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SPICE-RUBBED SALMON WITH HERB SAUCE



Spice-Rubbed Salmon with Herb Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
2 teaspoons sugar
Kosher salt
1 3-pound piece skin-on salmon fillet
1 tablespoon extra-virgin olive oil
1 1/2 cups fresh parsley
1 1/2 cups fresh chervil
1/4 cup fresh chives
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
  • Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
  • Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
  • Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.

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