Friday, July 22, 2016
Grilled Coriander & Fennel Seed Crusted Salmon
An aromatic mixture of toasted coriander and fennel seeds become the fragrant foundation for a wonderfully flavourful dry rub for salmon. Coarsely ground with white peppercorns and seasoned with a little kosher salt, the mixture is pressed into the fish, and grilled over medium-high heat for a delicious light and crispy coating, with scents redolent of Indian and Middle Eastern cuisine. A great source of heart healthy omega-3 fatty acids, this Coriander & Fennel Seed Crusted Salmon is sensational served on a bed of grilled asparagus and garnished simply with a slice or orange and drizzle of balsamic fig glaze.
Coriander & Fennel Seed Crusted Salmon with Grilled Asparagus
2 tbsp coriander seed
2 tsp fennel seed
1/2 tsp white peppercorns
1/2 tsp kosher salt
2 salmon filets, about 6-8 oz each
1 bunch asparagus, trimmed
Olive oil, for brushing
Fresh thyme, mint and sliced orange, for garnish
Balsamic and fig glaze, for drizzling
Place the coriander seeds, fennel seeds and white peppercorns in a small pan over medium high heat. Toast the mixture, shaking the pan frequently, until they become fragrant and begin to brown, about 2 minutes. Let the mixture cool a few minutes and then transfer to a spice grinder or small food processor, and coarsley grind. Spread on a small plate with the salt and mix well.
Brush the salmon filets with some olive oil then dip the top side of each filet into the spices, pressing well to adhere. Transfer the fish to a plate, cover with plastic wrap and refrigerate until required. Place the asparagus in a small dish and drizzle with a little olive oil and toss to coat. Season with kosher salt and black pepper to taste, then cover with plastic wrap and refrigerate along with the salmon.
Preheat an outdoor grill to medium-high. Place the salmon, coriander side down for 3-4 minutes, until a nice brown crust forms. Flip the filets and continue cooking for 3-4 minutes, until the fish flakes easily and the center is almost opaque. Just before the salmon is done, add the asparagus and grill, turning frequently until the asparagus is well grill-marked and cooked to your preference. To serve, divide the asparagus between two plates and top with the salmon filets and some sprigs of fresh thyme. Drizzle with the balsamic and fig glaze, and garnish with a slice of orange, mint and chive blossom.