|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
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
kosher salt to taste
In small bowl mix all ingredients together and refrigerate until ready to serve.
|yogurt, cilantro, lime juice, olive oil, ginger, garlic, salt|
|Ginger-Cilantro Yogurt Sauce|
1 teaspoon fennel seeds
1 teaspoon coriander seeds
4 6-ounce salmon fillets with skin (I used wild caught King salmon)
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!)|
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.
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.