Mustard And Coriander Crust Salmon
|Coriander seeds||1 Tablespoon|
|Mustard seeds||1 Teaspoon|
|Crushed red pepper||1 Pinch|
|Skinless salmon fillet||1 1⁄4 Pound (In 1 Piece)|
|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.