Pepper- and Coriander-Coated Salmon Fillets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A sprinkling of orange peel and parsley contrasts with the spicy crust on the salmon fillets. Serve with corn on the cob and a crisp, cold Chardonnay. Ingredients:
3 tablespoons chopped fresh italian parsley |
3 tablespoons grated orange peel |
1/4 cup coriander seeds (1/2 ounce), coarsely crushed |
1 tablespoon (packed) dark brown sugar |
2 teaspoons coarsely ground black pepper |
6 6-ounce salmon fillets |
1 tablespoon butter |
1 tablespoon canola oil |
Directions:
1. 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.)
2. 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.
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