Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce

Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce

Hmmm... what to say about this salmon recipe... to tell you the truth, I'm kinda on the fence about it. When I read the recipe in this month's Bon Appetit Magazine (November 2010), I thought it sounded pretty darn good.

After making it, I'm just not sure. It was definitely different. I think I was just expecting a lot more flavor. If I made it again, I'd probably use lemon juice instead of lime to give it more zing and probably crust the salmon a lot heavier than I did.

The yogurt sauce was definitely good (once I added salt to it), as evidenced by the rather oversized dollop I chose to plop on top.

Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce

Adapted from Bon Appetit Magazine, Nov 2010

Serves 4

Yogurt Sauce:

1/2 cup plain yogurt (I used Fage Greek yogurt)

2 Tablespoons chopped fresh cilantro

1 teaspoon fresh lime juice (next time I would use lemon)

1 teaspoon olive oil

1 teaspoon minced peeled fresh ginger

1 large garlic clove, pressed
kosher salt to taste

In small bowl mix all ingredients together and refrigerate until ready to serve.

press garlic

yogurt, cilantro, lime juice, olive oil, ginger, garlic, salt

Ginger-Cilantro Yogurt Sauce

Salmon:

1 teaspoon fennel seeds

1 teaspoon coriander seeds

4 6-ounce salmon fillets with skin (I used wild caught King salmon)

kosher salt

fresh cracked pepper

2 Tablespoons coconut oil (or vegetable, or canola)

1 lime (or half a lemon)

Crush fennel and coriander seeds using a mortar and pestle, or place them in a heavy duty plastic bag and crush using a mallet or a can.

fennel seeds, coriander seeds

after crushing with pestle

With skin side down, sprinkle salmon with salt, pepper and crushed seeds. (Next time I would double the amount of crushed seeds to give it more flavor.)

crusted (needed more!)

pretty skin

Heat non-stick skillet over medium-high heat and add oil. Next add salmon to skillet crusted side down (skin side up). Cook for about 2-3 minutes per side, until opaque in center. 

almost done

Squeeze lime or lemon juice over salmon. Serve with a dollop of yogurt sauce on top.

PS - the skin is edible although I did not choose to eat it.