Roast salmon with spicy herb crust
Feb 28, 1975 1:00pm- 30 mins cooking
- Serves 4
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Ingredients
Roast salmon with spicy herb crust
- 1 tablespoon coriander seeds
- 2/3 cup (50g) stale sourdough breadcrumbs
- 2 teaspoon finely chopped coriander root and stem mixture
- 1 tablespoon fresh coriander leaves, finely chopped
- 1 tablespoon fresh chives,finely chopped
- 2 teaspoon lemon rind, finely grated
- 20 gram butter, melted
- 1 tablespoon olive oil
- 4 x 200g salmon fillets
Asian salad
- 2 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoon dijon mustard
- 1/2 teaspoon caster sugar
- 100 gram baby asian greens
Method
Roast salmon with spicy herb crust
- 1Dry-fry coriander seeds in heated small frying pan, stirring, until fragrant. Using mortar and pestle, crush seeds until ground finely.
- 2Combine crushed seeds with breadcrumbs, coriander root and stem mixture, chopped coriander, chives, rind, butter and oil in medium bowl.
- 3Preheat oven to 220°C (200°C fan-forced).
- 4Oil 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.
- 5Meanwhile, make asian salad. Combine juice, oil, mustard and sugar in screw-top jar; shake well. Combine asian greens and dressing in large bowl.
- 6Serve salad with fish.