Cumin Coriander Crusted Salmon |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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When I saw this recipe in the March issue of Cooking Light I knew that this would be a hit....I was just suprised on how much! My DH and DD are not keen on cilantro, but they were really impressed with this recipe. It is fast, easy and I would definately serve this to company. I served this with garlic scented brown jasmin rice and roasted beets. Devine!!! Ingredients:
2 tablespoons cilantro, finely chopped |
1 tablespoon shallot, finely chopped |
1 -2 teaspoon olive oil |
1/2 teaspoon cumin |
1/4 teaspoon ground coriander |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
24 ounces salmon fillets |
4 lemon wedges |
Directions:
1. Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
2. Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
3. Preheat oven to 400.
4. 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.
5. Serve with lemon wedges.
6. 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.
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