Monday, March 24, 2008

Another Favorite Salmon Recipe

So remember back in this post when I said I have three favorite salmon recipes? Well here is the second of those recipes: Cumin-Coriander Crusted Salmon, from Cooking Light. This simple, baked salmon entree starts out with a combination of both fresh and dried herbs, which gives it an amazing flavor. To simplify even more, prepare the herb/oil mixture earlier in the day and refridgerate until you're ready to make dinner. And remember: whatever you do, do not over-cook salmon! When in doubt, err on the side of caution and take it out of the oven. The salmon will continue to cook for a few minutes after it's removed from the oven. This dish is great paired with roasted potatoes and vegetables.

Cumin-Coriander Crusted Salmon
  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped shallots (or white onion)
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • 4 lemon wedges

Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste. Place fish, skin side down, in a shallow baking dish. Coat top of fish with cilantro mixture. Cover; refrigerate 1 hour. Preheat oven to 400°.

Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Yield: 4 servings

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