This salmon recipe is naturally gluten-free, and by using plant-based sour cream, it can also be made dairy-free. Having spent many years in the Pacific Northwest, our family has developed a deep appreciation for salmon. However, finding recipes that highlight the natural flavor of salmon while being relatively foolproof has been a bit of a challenge. This recipe fit the bill!

For a full menu featuring this salmon dish, try the following:

• Grilled Scampi
• Black Rice and Mango Salad
• Creamy Cilantro-Lime Coleslaw
• Kale and Brussels Sprout Salad
• Blueberry Crumble

Salmon with Coriander Rub and Lime Cream

A delicate salmon dish, that is wonderfully tender and juicy.

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Prep Time 25 minutes mins

Cook Time 7 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 181 kcal

Ingredients

  

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• 1/4 cup coriander seeds
• 4 tsp cumin seeds
• 6 tbsp extra virgin olive oil plus additional for brushing
• 4 large garlic cloves pressed
• 2 3/4 tsp lime peel, finely grated divided
• 6 6-ounce salmon fillets, skinless each about 1 inch thick
• salt and pepper to taste
• fresh cilantro, chopped

Lime Cream

• 9 tbsp sour cream
• 3 tbsp fresh lime juice
• salt and pepper to taste

Instructions

 

• Toast coriander and cumin seeds in a heavy small skillet over medium high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. Transfer seeds to bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder).
• Pour seeds into 13 x 9 x 2 inch glass baking dish. Add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel. Whisk to blend. Add salmon to oil- spice mixture in dish. Turn to coat. Cover and chill at least one hour and up to three hours, turning salmon occasionally.
• Position rack in top third of oven and preheat to 450 degrees F. Brush heavy rimmed baking sheet with oil to coat. Working with one filet at a time brush off enough excess spices to leave thin coating. Arrange the fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in the center, about 7 minutes.
• Meanwhile, whisk sour cream, lime juice, and remaining ¾ teaspoon lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.
• Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.

Nutrition

Serving: 1gCalories: 181kcalCarbohydrates: 5gProtein: 1gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 11mgSodium: 10mgPotassium: 111mgFiber: 2gSugar: 1gVitamin A: 134IUVitamin C: 4mgCalcium: 59mgIron: 2mg

Keyword fish, gluten-free

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