Spice-Crusted Salmon

25 Mar

In an effort to expand our repertoire, we have been visiting epicurious.com quite often. Recently we tried this recipe and I think it’s a keeper! I was skeptical because I’m not a huge fan of fennel seeds but combined with the coriander and complimented by the sauce, they really worked in this recipe. And I love any excuse to use cilantro. The yogurt based sauce was light and fresh tasting.


  • 1/2 cup plain yogurt
  • 2 tablespoons chopped fresh cilantro
  • 3 teaspoons fresh lime juice, divided
  • 3 teaspoons olive oil, divided
  • 1 teaspoon minced peeled fresh ginger
  • 1 garlic clove, pressed
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 4 6-ounce salmon fillets with skin
  • Lime wedges
  • Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl. (I cheated and used minced ginger from a jar and it turned out fine.) Season with salt and pepper. Place fennel seeds and coriander seeds in heavyduty plastic bag. Using mallet, crush seeds. (If you have a young child in your house, this is the perfect job for them to help with. Toby used one of his toy frying pans to pound the seeds to smithereens and had great fun doing it.) Sprinkle fillets with salt, pepper, and seeds. I didn’t think it looked like enough to fully coat the fish but it was the perfect proportion.

    Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add fillets, seed side down. Cook until brown, about 3 minutes. Turn over. Cook until just opaque in center, about 3 minutes. Drizzle with 2 teaspoons lime juice. Place fillets on plates. Top with sauce; serve with lime wedge.

    We served it alongside white rice and green beans. Sounds kind of boring but the plain sides really let the stronger flavors of the fish and the sauce shine.

    (This recipe appeared in the Bon Appetit November 2010 issue)

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