Quick & Easy

Roast salmon with spicy herb crust

roast trout with spicy herb crust


Asian salad


1.Dry-fry coriander seeds in heated small frying pan, stirring, until fragrant. Using mortar and pestle, crush seeds until ground finely.
2.Combine crushed seeds with breadcrumbs, coriander root and stem mixture, chopped coriander, chives, rind, butter and oil in medium bowl.
3.Preheat oven to 220°C (200°C fan-forced).
4.Oil oven tray; line with baking paper. Place fish on tray; press breadcrumb mixture onto fish. Roast, uncovered, about 15 minutes or until fish is cooked through.
5.Meanwhile, make asian salad. Combine juice, oil, mustard and sugar in screw-top jar; shake well. Combine asian greens and dressing in large bowl.
6.Serve salad with fish.

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