Fennel- and Coriander-Spiced Salmon Fillets
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- extra-virgin olive oil
- Carbohydrate 1 g(0%)
- Cholesterol 94 mg(31%)
- Fat 25 g(39%)
- Fiber 1 g(3%)
- Protein 35 g(70%)
- Saturated Fat 6 g(28%)
- Sodium 102 mg(4%)
- Calories 381
Preparation Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere. Grill salmon, covered, until center is just opaque, about 4 minutes per side.
Preparation Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere. Grill salmon, covered, until center is just opaque, about 4 minutes per side.
