Lunch: Pepper- and Coriander-Coated Salmon Fillets
A sprinkling of orange peel and parsley contrasts with the spicy crust on the salmon fillets. Serve with corn on the cob and a crisp, cold Chardonnay.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Pepper- and Coriander-Coated Salmon Fillets
Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS.
Ingredients
3 tablespoons chopped fresh Italian parsley
3 tablespoons grated orange peel
1/4 cup coriander seeds (1/2 ounce), coarsely crushed
1 tablespoon (packed) dark brown sugar
2 teaspoons coarsely ground black pepper
6 6-ounce salmon fillets
1 tablespoon butter
1 tablespoon canola oil
Instructions
Mix parsley and orange peel in small bowl. Mix coriander, brown sugar and black pepper in medium bowl. (Can be made 8 hours ahead. Cover separately. Chill parsley mixture. Store spice mixture at room temperature.)
Sprinkle salmon with salt. Coat salmon on all sides with spice mixture. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets. Cook fish until crust is golden and center is just opaque, about 4 minutes per side. Transfer fish to platter. Tent with foil to keep warm. Wipe skillet. Repeat with remaining butter, oil and salmon. Spoon parsley mixture atop salmon and serve.
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Nutrition Facts
Serving Size: 6
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |