Thursday, February 23, 2017
Toasted Coriander & Fennel Seed Crusted Salmon
Toasted coriander and fennel seeds become the fragrant foundation for a wonderfully flavourful dry rub, perfect on swordfish or salmon. Coarsely ground with white peppercorns and seasoned with a little kosher salt, the mixture is pressed into the fish, and grilled over medium-high heat for a delicious light and crispy coating, with scents redolent of Indian and Middle Eastern cuisine. A great source of heart healthy omega-3 fatty acids, this Coriander & Fennel Crusted Salmon is excellent served on a bed of grilled asparagus and garnished simply with a slice of orange and drizzle of balsamic fig glaze.
Coriander & Fennel Crusted Salmon with Grilled Asparagus
2 tbsp coriander seed
2 tsp fennel seed
1/2 tsp white peppercorns
1/2 tsp kosher salt
2 organic salmon filets, about 6 oz each
1 bunch asparagus, trimmed
Olive oil, for brushing
Fresh thyme, mint and sliced orange, for garnish
Balsamic and fig glaze, for drizzling such as Kalamata brand
Place the coriander seeds, fennel seeds and white peppercorns in a small pan over medium high heat. Toast the mixture, shaking the pan frequently, until they become fragrant and begin to brown, about 2 minutes. Let the mixture cool a few minutes and then transfer to a spice grinder or small food processor, and coarsley grind. Spread on a small plate with the salt and mix well.
Brush the salmon filets with some olive oil then dip the top side of each filet into the spices, pressing well to adhere. Transfer the fish to a plate, cover with plastic wrap and refrigerate until required. Place the asparagus in a small dish and drizzle with a little olive oil and toss to coat. Season with kosher salt and black pepper to taste, then cover with plastic wrap and refrigerate along with the salmon.