Sunday, October 16, 2011

#74 - Salmon with Coriander Rub and Lime Cream

Seems like we've been on a bit of a salmon kick, but our new fish recipe is once again ... salmon.

Salmon with Coriander Rub and Lime Cream

From Bon Appetit This recipe uses coriander and cumin, a spice combination we've used a couple times before on recipes, and apparently they go pretty well together. You're also gonna need some salmon, cilantro, and a lime. So you start out by grinding the coriander and cumin to make a spice rub - like the garam masala from Iron Chef Voltaggio. Then you use that, some lime zest, olive oil, and garlic to make a marinade, and you let the salmon sit in that for a few hours in the fridge. When that's ready, you bake the salmon, whip up a little sauce topping with the lime juice and sour cream, and enjoy. This was a nice new recipe to add to our salmon repertoire. It was simple and pretty much completely the opposite of the balsamic salmon we had last month. While that one's sauce was nice and rich, this was light and refreshing. And both were tasty and easy enough to prepare. Not bad. Looking for yet another salmon recipe? Look no further:
  • 1/12 cup coriander seeds
  • 1 1/3 tsp cumin seeds
  • 2 Tbs olive oil, plus extra for brushing
  • 1 1/3 large garlic cloves, minced
  • 1 tsp finely grated lime peel, divided
  • 2 6-oz skinless salmon fillets
  • Salt
  • Black pepper
  • 3 Tbs sour cream
  • 1 Tbs fresh lime juice
  • Fresh cilantro, chopped
  1. In a medium skillet, toast coriander and cumin seeds over medium-high until slightly darker in color and very fragrant, stirring often, about 3 to 4 minutes.
  2. Transfer seeds to a medium bowl and let cool.
  3. Using a mortar and pestle, grind seeds to a medium consistency.
  4. Pour seeds into a square glass baking dish.
  5. Add 2 Tbs of olive oil, the garlic, and 2/3 tsp lime peel and whisk to blend.
  6. Add salmon to oil-spice mixture in dish and turn to coat.
  7. Cover and let chill for 1 to 3 hours, turning salmon occasionally.
  8. Position rack in top third of oven and preheat to 450.
  9. Brush heavy rimmed baking sheet with oil to coat.
  10. Brush excess spices off each salmon fillet, leaving a thin coating.
  11. Season fillets with salt and pepper and arrange on baking sheet at least 2 inches apart.
  12. Cook in over until just opaque in center, about 7 minutes.
  13. While salmon is cooking, whisk sour cream, lime juice, and remaining 1/3 tsp lime peel in a medium bowl.
  14. Season cream with salt and pepper to taste.
  15. Arrange fillets on a platter,sprinkle each with chopped cilantro, and top with lime cream.

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