Recipe by Tish
This really simple dish is delicious because coriander complements the flavor of salmon so well. The salmon cooks in its own juices. Thanks to cookswares.com for the recipe
- 4 boneless salmon fillets
- 1⁄2 teaspoon ground coriander
- 1 teaspoon fresh thyme or 1 teaspoon dried thyme
- 1 lemon, thinly sliced
- 1 bay leaf
- sea salt
Directions See How It's Made
- 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.