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Mustard And Coriander Crust Salmon

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  Coriander seeds 1 Tablespoon
  Mustard seeds 1 Teaspoon
  Crushed red pepper 1 Pinch
  Skinless salmon fillet 1 1⁄4 Pound (In 1 Piece)
  Salt To Taste
  Freshly ground black pepper To Taste
  Dijon mustard 3 1⁄2 Teaspoon (1 Tablespoon Plus 1/2 Teaspoon)
  Extra virgin olive oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Fresh lemon juice 1 Tablespoon
  Watercress bunch 6 Ounce, thick stems discarded
  Tightly packed flat leaf parsley leaves 1 Cup (16 tbs)

1. Preheat the oven to 425° In a coffee grinder, coarsely grind the coriander seeds with the mustard seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.
2. In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon, coated side down, and cook over high heat until lightly browned, 2 to 3 minutes. Turn the fish and transfer the skillet to the oven for 6 minutes, or until cooked through. Transfer the fish to a cutting board.
3. Meanwhile, in a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of oil and 1/2 teaspoon of mustard. Add the watercress and parsley, season with salt and pepper and toss to coat. Cut the salmon fillet into 4 pieces and serve with the salad.

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Mustard And Coriander Crust Salmon Recipe