Best Salmon With Coriander Rub Recipes

CORIANDER SALMON

Coriander Salmon image

This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogi. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Acton, Maine

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon ground coriander
4 salmon fillets (6 ounces each)
2 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons lime juice
1/4 to 1/2 teaspoon hot pepper sauce

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.

Nutrition Facts : Calories 335 calories, Fat 21g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 396mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges

SALMON WITH CORIANDER DAHL

Salmon With Coriander Dahl image

This recipe from BBC Good Food is also good made with trout, as I found out when my grocer didn't have any fresh salmon.

Provided by Irmgard

Categories Lentil

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

75 g red lentils
400 ml chicken stock
1 small onion, grated
2 tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon garam masala, plus extra for the salmon
1 pinch red pepper flakes
1 small bunch coriander, chopped
260 g salmon fillets

Steps:

Put the first 7 ingredients in a pan, bring to a simmer, cover and cook for 20 minutes until the lentils are tender.
Stir in the coriander.
Rub the salmon with vegetable oil, salt, pepper and a little garam masala.
Grill for 6 to 7 minutes until just cooked.
Break into large chunks and gently stir through the dahl.
Serve with basmati rice and warm naan bread.

Nutrition Facts : Calories 406.3, Fat 9.3, SaturatedFat 1.9, Cholesterol 65.9, Sodium 398.1, Carbohydrate 37.9, Fiber 6.3, Sugar 8, Protein 42.6

FOUR-SPICE SALMON

Four-Spice Salmon image

Fish fillets can be a weeknight cook's savior. They are healthful and easy to prepare, require little time to cook and take well to all manner of spices. In this straightforward recipe, adapted from the New York chef Katy Sparks, you start with salmon fillets, liberally rub them on one side with a mixture of ground coriander, cloves, cumin and nutmeg, and then brown them in a very hot pan so the spices form a crust. Flip once, and that's it. For the best results, use fillets of equal sizes, cook them to medium rare, and use freshly ground spices. If you have only pre-ground, be sure they haven't gone stale sitting in your cabinet too long. (Yes, spices can go stale.)

Provided by Mark Bittman

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 6-ounce skinned salmon fillets
Salt and black pepper
1 tablespoon coriander seeds or ground coriander
1/4 teaspoon whole or ground cloves
1 1/2 teaspoons cumin seed or ground cumin
1 teaspoon freshly grated nutmeg
2 tablespoons peanut oil, grape seed or other neutral oil, or clarified butter

Steps:

Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 9 grams, Sodium 418 milligrams, Sugar 0 grams, TransFat 0 grams

PEPPER- AND CORIANDER-COATED SALMON FILLETS

Pepper- and Coriander-Coated Salmon Fillets image

Categories Sauté Salmon Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 8

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

Steps:

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.)
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.