Coriander Salmon is a quick new tasty salmon recipe for those, who like me, love the simplicity of seasoning my salmon with lemon, garlic and dill most often. This summer I’ve embraced so many of the seasonal vegetables found at farmers market and right in my own backyard garden! I planted late in the Steamboat season this year, however by planting mostly leafy greens, within a month I was harvesting the fruits of my labor as my bok choy came in with abundance! I decided how I would season my wild salmon based on my side dishes.
It’s a good thing I love cruciferous veggies especially bok choy so darn much! Its sweet, doesn’t bother most people with gassiness and it pairs well with so many dishes! On this particular summer evening, I was not wanting to stir fry the bok coy. Instead I wanted to make a quick side dish to go with my beautiful piece of wild Alaskan Salmon. We love all the benefits we get from eating wild salmon weekly!
I worked backwards, starting with my side dish. I did a little researching to see if anyone had paired bok choy with butter and corn. Sure enough there were many ideas to play with! My creative juices got flowing ☺. Recipes coming soon!
By giving it a little Southwest flavor, I chose fresh cilantro, goat butter, lime and added in an ear of fresh shucked corn. Dang, I landed on a winning side dish! To complement the flavoring of the side dish, I chose ground coriander, an herb better known as cilantro, that has tons of incredible nutritional and detoxifying benefits for our bodies! I made a coriander rub adding a little salt and a little fresh lime juice. I did serve a garden salad with a lime cilantro vinaigrette that also was refreshing! It was the perfect combination for rounding out my menu!
Got the gene that makes you go, YUK to cilantro? Choose another herb like oregano or cumin! Fresh oregano will work well with this dish. You might need to grind the oregano to make it a fine powder, OR use ground cumin or a Mexican blend, or our personal favorite Six Seasonings Southwest spice blend.
If bok choy doesn’t suit your fancy, try our Tuesday Taco favorite side dish, Zucchini Corn Hash, or top your Coriander Salmon on a Taco Salad, Southwest or Garden Salad! And if you have any leftovers, a must try recipes is wild Salmon Patties! OH MY, they are delicious! In fact, it’s on the menu for this week!Print
- 1–1.5 lbs. center cut wild salmon filet
- 2 tsp. fresh ground coriander spice
- Juice of 1/2 lime
- Wash and pat dry fish. Remove any fish bones you feel.
- Heat skillet on medium heat with a little avocado or coconut oil.
- Squeeze lime juice over the top of the salmon. Sprinkle with coriander and sea salt, rubbing the spice into the flesh of the fish. Let sit for a minute while the pan gets hot.
- Once pan is hot, oil starts to move away from the sides of the pan, place fish skin side down or the bottom of the fish, (brown under belly).
- Depending on the thickness, a thin piece cooks 2 minutes a side covered. A thicker piece, start with 3 minutes a side covered. Using a fish flipper will make flipping your salmon easy! Once both sides have been seared, cover and move off the flame. It will continue to cook. If you like your fish rarer, check by testing the center with a knife. If fish flakes its medium rare, if it’s a little rare, the knife won’t go through easily.
- Prep and make your side dish while fish is cooking. This meal took less than 25 minutes from start to finish!
- If you’d like left over fish, buy 2-2.25 lbs. of fish. Great for lunch the next day served over a crisp bed of salad greens topped with fresh salsa!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
We hope you enjoy this quicker than quick delicious recipe! If you make Coriander Salmon, please snap some pics and share in the comments below with your community what you liked best about this simple to make recipe.
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Pegs and Megs