Coriander Encrusted Salmon with Salsa Verde
  • 2 Tbsp coriander seed
  • 2 tsp fennel seed
  • ½ tsp ground black pepper
  • ½ tsp salt
  • 4 salmon fillets
  • Olive oil, for brushing
For the salsa verde:
  • 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
  1. Place coriander and fennel seeds in a small pan over medium high heat.
  2. Toast the seeds, shaking the pan frequently, until they begin to brown and are fragrant, about 2 minutes.
  3. Let cool a few minutes and then transfer to a grinder or small chopper and coarsely grind.
  4. Spread on a small plate and add the salt and pepper mixing well.
  5. Brush the salmon fillets with olive oil and dip the top side of each fillet into the spice mixture.
  6. Preheat oven to 375.
  7. Heat 2 tbsp of olive oil in an oven-safe sauté pan over medium-high heat until very hot.
  8. Place the salmon, coriander side down in the hot oil and sear for 2 minutes, until a nice brown crust forms.
  9. 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.
  10. Meanwhile, combine all the salsa verde ingredients in a medium bowl and toss gently.
  11. Divide the salmon between plates and top with a generous scoop of salsa verde.
Recipe by The Low Fodmap Diet at