Salmon with Coriander Rub and Lime Cream
A delicate salmon dish, that is wonderfully tender and juicy.
Ingredients
- 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.