How To Make Mustard-and-Coriander-Crusted Salmon
Made with a citrusy tone from coriander seeds, this crusted salmon is coated with mustard seeds and crushed red peppers for a crunchy roasted dish.
Serves:
Ingredients
- 1tbspcoriander seeds
- 1tspmustard seeds
- 1pinchred pepper,crushed
- 1¼lbssalmon fillet,skinless
- salt and freshly ground black pepper,to taste
- 1tbspdijon mustard,plus ½ tsp more
- 1tbspextra virgin olive oil,plus 1 tsp
- 1tbspfresh lemon juice
- 1bunchwatercress,thick stems discarded
- 1cupflat leaf parsley leaves,tightly packed
Instructions
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Preheat the oven to 425 degrees F. In a coffee grinder, coarsely grind the coriander seeds with mustard seeds and crushed red pepper.
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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.
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In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat for 2 to 3 minutes until lightly browned.
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Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. Transfer the fillet to a cutting board.
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Meanwhile, in a medium bowl, whisk the lemon juice with the remaining olive oil and mustard. Add the watercress and parsley, season with salt and pepper, and toss to coat.
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Cut the salmon fillet into 4 pieces and serve with the salad. Enjoy!
Nutrition
- Calories: 343.74kcal
- Fat: 23.10g
- Saturated Fat: 4.86g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.22g
- Polyunsaturated Fat: 6.00g
- Carbohydrates: 2.97g
- Fiber: 1.52g
- Sugar: 0.35g
- Protein: 30.47g
- Cholesterol: 77.96mg
- Sodium: 453.95mg
- Calcium: 79.14mg
- Potassium: 717.47mg
- Iron: 1.86mg
- Vitamin A: 103.59µg
- Vitamin C: 38.08mg
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