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Cumin-Coriander Crusted Salmon

Serves 4

  • 2 tablespoons finely chopped fresh cilantro
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • Cooking spray
  • 4 lemon wedges

Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste. Place fish, skin side down, in a shallow baking dish. Coat top of fish with cilantro mixture. Cover; refrigerate 1 hour.

Preheat oven to 400°.

Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Source Cooking Light Annual Recipes 2008

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