Roast salmon with spicy herb crust

  • 30 mins cooking
  • Serves 4
  • Print


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


Roast salmon with spicy herb crust
  • 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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