Spiced Salmon With Coriander Mash Food

CORIANDER SALMON

Steps:

• In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.

FOUR-SPICE SALMON

Steps:

• Season fillets on both sides with salt and pepper. If necessary, combine spices and grind them to a coarse powder in a coffee or spice grinder. Press some of the mixture onto the top of each fillet.
• Heat a large nonstick skillet over medium-high heat for 2 or 3 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 2 to 3 minutes, or until the spice mixture forms a nicely browned crust.
• Turn the fillets and cook for another 2 to 3 minutes, or until the salmon just slightly resists when pierced with a thin-bladed knife.

SPICY SALMON & CORIANDER FISH CAKES

Steps:

• Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
• Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
• Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
• Mash the potatoes adding the remaining olive oil and all of the butter.
• Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
• Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
• Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).

PEPPER- AND CORIANDER-COATED SALMON FILLETS

Steps:

• 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.

CORIANDER-CRUSTED SALMON

Steps:

• In a small bowl, combine coriander, flour, almonds, salt, and pepper. Place on a shallow dish. Drizzle flesh side of salmon with olive oil and coat with coriander mixture.
• In a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. When oil is hot, carefully place salmon in the pan, flesh side down. Let cook, without moving, 2 minutes. Turn, and cook, until just cooked through, 3 to 4 minutes. Drizzle with olive oil and serve immediately with lemon wedges.

BAKED SALMON WITH CORIANDER AND THYME

Steps:

• Preheat oven to 350F degrees.
• Line a baking dish with parchment paper or foil, large enough to fold over and seal.
• Place the fillets in the middle off the dish and sprinkle with coriander and thyme.
• Grind a little sea salt over the fillets.
• Place one or two lemon slices on each fillet.
• The lemon peel can be a bit strong; if you wish, you can remove the peel with a paring knife before putting the slices on the fillets.
• Fold the parchment paper over the fillets and staple or paper clip, or fold the foil and crimp to seal.
• Bake for about 18 minutes.
• When salmon is done remove to a plate.
• Place a fresh slice of lemon on each fillet and a sprig of fresh thyme, and serve.
• Variations: Add some shrimp and scallops in with the salmon.
• Anoint the salmon with a tablespoon of dry white wine or dry vermouth prior to adding the seasonings.

CAJUN SPICED SALMON

Steps:

• Put the salmon in a bowl, pour over the lime juice and leave the salmon to 'cure' for 5 mins. Meanwhile, mix all the spices together with the sugar. Lift the salmon out of the lime juice and roll in the spices so it's completely coated.
• Heat grill to high. Grease a baking tray, then sit the salmon, flesh-side up, on the tray. Grill for 5 mins, until the salmon is cooked through and the edges are starting to blacken. While the salmon is cooking, gently mix all the salsa ingredients together with the roughly chopped coriander. When the fish is cooked, serve with the salsa, some rice and the coriander sprigs.

SENSATIONAL SPICED SALMON

Steps:

• Preheat oven to 350°. Combine the first six ingredients; rub over salmon. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, until fish flakes easily with a fork, 15-20 minutes.

SPICED SALMON WITH MASH

Steps:

• Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
• Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.

SPINACH KEDGEREE WITH SPICED SALMON

Steps:

• Heat the oil in a large frying pan and fry the onion and ginger for 5 mins or until soft. Add the cumin, cinnamon, crushed cardamom seeds, and 1 tsp each of the turmeric and coriander. Cook for 30 secs until fragrant. Add the chilli, garlic, pepper and rice, stir briefly, then pour in the stock. Cover and simmer for 35 mins or until the rice is tender and the stock has been absorbed. If the rice is cooked but some liquid remains, remove the lid and simmer uncovered to allow the liquid to evaporate. Add the spinach, cover and cook for 3 mins to wilt.
• Meanwhile, prepare the salmon. Heat the grill to medium and line a baking sheet with foil. Mix the yogurt with the mint or coriander and the remaining turmeric and ground coriander. Spread the yogurt mixture over the salmon, then transfer to the prepared baking sheet and grill for 8-10 mins until the fish can be flaked easily with a fork. Top the kedgeree with the salmon fillets or flake the fish into it, and scatter over the almonds to serve.

SALMON WITH HONEY-CORIANDER GLAZE

Steps:

• Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
• Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
• Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
• Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.