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:

Salmon

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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