Coriander Crusted Salmon With Orange Parsley Garnish Recipe

About this recipe

A flavorful pescatarian dinner featuring salmon fillets coated in a spiced coriander crust, pan-seared to perfection, and topped with a refreshing orange and parsley garnish.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 200 g Mini Orange (Imported)
• 1 kg Whole Farm Brown Sugar
• 125 g Mooz Butter Garlic & Herbes
• 2 ltr Figaro Extra Light Olive Oil
• 1 pack (100 g) Catch Black Peppercorns Kali Mirch Whole
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 200 g Tata Sampann Cumin Seeds / Jeera Seeds (Whole Spices) (Jeera)

Instructions

1. 1. In a small bowl, mix 2 tablespoons of grated orange rind and 3 tablespoons of chopped coriander leaves. Chill the mixture in the refrigerator until ready to use.
2. 2. In another bowl, combine 1/4 cup of crushed coriander seeds, 2 teaspoons of crushed peppercorns, and 1 tablespoon of brown sugar.
3. 3. Lightly season 6 fillets of your preferred fish substitute with a pinch of salt. Coat each fillet evenly on all sides with the spice mixture.
4. 4. Heat 1/2 tablespoon of butter and 1/2 tablespoon of olive oil in a large, heavy skillet over medium-high heat. Once hot, add 3 fillets and cook for about 4 minutes on each side, or until the crust is golden and the center is opaque. For a rarer finish, cook for 3 minutes per side.
5. 5. Transfer the cooked fillets to a platter and tent with foil to keep warm. Wipe the skillet clean and repeat the process with the remaining 1/2 tablespoon of butter, 1/2 tablespoon of olive oil, and 3 fillets.
6. 6. Once all the fillets are cooked, remove the orange and coriander mixture from the refrigerator. Spoon the mixture generously over the top of each fillet.
7. 7. Serve the coriander-crusted fillets immediately, garnished with the fresh orange and coriander topping.