Prep 1 hr
Cook 0 mins
Recipe by Jeanne Kelley. Bon Appetit June 2010
- 1⁄4 cup coriander seed
- 4 teaspoons cumin seeds
- 6 tablespoons extra virgin olive oil, plus additional for brushing
- 4 large garlic cloves, pressed
- 2 3⁄4 teaspoons finely grated lime peel, divided
- 6 ounces skinless salmon fillets (each about 1 inch thick)
- 9 tablespoons sour cream
- 3 tablespoons fresh lime juice
- chopped fresh cilantro
- Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). Pour seeds into 13x9x2-inch glass baking dish. Add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel. Whisk to blend. Add salmon to oil-spice mixture in dish. Turn to coat. Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.
- Position rack in top third of oven and preheat to 450°F Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.
- Meanwhile, whisk sour cream, lime juice, and remaining 3/4 teaspoon lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.
- Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.
Delicious and very easy! Instead of roasting in the oven, I grilled the salmon, but everything else I did as written. The lime cream is a nice touch. I hate tartar sauce, so may make this sauce to go with my fish and chips, too! Made for ZWT8.