Pepper and Coriander-Coated Salmon Fillets Recipe

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.

Serves 6.

INGREDIENTS

3tablespoons chopped fresh italian parsley

3tablespoons grated orange peel

1/4cup coriander seeds (1/2 ounce), coarsely crushed

1tablespoon (packed) dark brown sugar

2teaspoons coarsely ground black pepper66-ounce salmon fillets

1tablespoon butter

1tablespoon canola oil

DIRECTIONS

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.

Tags: Coated, Coriander, Fillets, Pepper, Salmon