Coriander Encrusted Salmon with Salsa Verde
Author: Suzanne Perazzini
- 2 Tbsp coriander seed
- 2 tsp fennel seed
- ½ tsp ground black pepper
- ½ tsp salt
- 4 salmon fillets
- Olive oil, for brushing
- ½ cup finely diced fennel
- ½ cup finely diced spring onion (green part only)
- ½ cup flat leaf parsley, chopped
- 2 Tbsp capers
- 1 anchovy fillet, minced or ½ tsp anchovy paste
- Zest and juice of ½ lemon
- 2 Tbsp olive oil
- Salt
- Pepper
- Place coriander and fennel seeds in a small pan over medium high heat.
- Toast the seeds, shaking the pan frequently, until they begin to brown and are fragrant, about 2 minutes.
- Let cool a few minutes and then transfer to a grinder or small chopper and coarsely grind.
- Spread on a small plate and add the salt and pepper mixing well.
- Brush the salmon fillets with olive oil and dip the top side of each fillet into the spice mixture.
- Preheat oven to 375.
- Heat 2 tbsp of olive oil in an oven-safe sauté pan over medium-high heat until very hot.
- Place the salmon, coriander side down in the hot oil and sear for 2 minutes, until a nice brown crust forms.
- Flip the fillets and transfer the pan to the oven, cooking for 6-10 minutes, until the fish flakes easily and the centre is almost opaque.
- Meanwhile, combine all the salsa verde ingredients in a medium bowl and toss gently.
- Divide the salmon between plates and top with a generous scoop of salsa verde.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/coriander-encrusted-salmon-with-salsa-verde-full-of-omega-3/
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