Best Coriander And Mustard Seed Crusted Salmon Recipes

CORIANDER SALMON

Steps:

• In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.

CORIANDER CRUSTED SALMON ON WARM POTATO AND ARUGULA

Steps:

• Preheat the oven to 350 degrees F.
• Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
• In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
• In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
• With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
• In a bowl, mix the arugula with the lime juice, black pepper, and salt.
• To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.

ODYSSEY'S MUSTARD CRUSTED SIDE OF SALMON

Steps:

• Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. "Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).
• Preheat the oven to 425 degrees F.
• Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.

MUSTARD-CRUSTED SALMON

Steps:

• In a blender, combine the vinegar, sugar and mustards; cover and process until smooth. While processing, gradually add oil in a steady stream. , Place salmon, skin side down, in a greased 8-in. square baking dish. Sprinkle with thyme, salt and pepper., Spread mustard mixture over fillets; gently press bread crumbs on top. Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.

CORIANDER-CRUSTED SALMON

Steps:

• In a small bowl, combine coriander, flour, almonds, salt, and pepper. Place on a shallow dish. Drizzle flesh side of salmon with olive oil and coat with coriander mixture.
• In a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. When oil is hot, carefully place salmon in the pan, flesh side down. Let cook, without moving, 2 minutes. Turn, and cook, until just cooked through, 3 to 4 minutes. Drizzle with olive oil and serve immediately with lemon wedges.

SALMON WITH HONEY-CORIANDER GLAZE

Steps:

• Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
• Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
• Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
• Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

MUSTARD SEED-CRUSTED SALMON WITH MUSTARD CREAM SAUCE

Steps:

• Boil wine, shallots and 1 tablespoon mustard seeds in heavy small saucepan until mixture is reduced to 1/2 cup, about 2 minutes. Whisk in cream, 2 1/2 tablespoons Dijon mustard and tarragon. Boil until thickened to sauce consistency, abut 3 minutes. Season with salt and pepper. Remove from heat; cover.
• Brush salmon on both sides with remaining 2 1/2 tablespoons Dijon mustard. Sprinkle remaining 2 tablespoons mustard seeds, salt and pepper onto both sides of salmon. Melt butter in large nonstick skillet over medium heat. Add salmon and cook just until opaque in center, about 4 minutes per side. Transfer to platter. Spoon mustard sauce over salmon.