Pepper- and Coriander-Coated Salmon Fillets
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon butter
- 1 tablespoon canola oil
- 2 teaspoons coarsely ground black pepper
- 3 tablespoons chopped fresh italian parsley
- 6 6-ounce salmon fillets
- Carbohydrate 5 g(2%)
- Cholesterol 99 mg(33%)
- Fat 28 g(42%)
- Fiber 2 g(6%)
- Protein 35 g(70%)
- Saturated Fat 7 g(33%)
- Sodium 103 mg(4%)
- Calories 413
Preparation Mix parsley and orange peel in small bowl. Mix coriander, brown sugar and black pepper in medium bowl. (Can be made 8 hours ahead. Cover separately. Chill parsley mixture. Store spice mixture at room temperature.) Sprinkle salmon with salt. Coat salmon on all sides with spice mixture. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets. Cook fish until crust is golden and center is just opaque, about 4 minutes per side. Transfer fish to platter. Tent with foil to keep warm. Wipe skillet. Repeat with remaining butter, oil and salmon. Spoon parsley mixture atop salmon and serve.
Preparation Mix parsley and orange peel in small bowl. Mix coriander, brown sugar and black pepper in medium bowl. (Can be made 8 hours ahead. Cover separately. Chill parsley mixture. Store spice mixture at room temperature.) Sprinkle salmon with salt. Coat salmon on all sides with spice mixture. Melt 1/2 tablespoon butter and 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets. Cook fish until crust is golden and center is just opaque, about 4 minutes per side. Transfer fish to platter. Tent with foil to keep warm. Wipe skillet. Repeat with remaining butter, oil and salmon. Spoon parsley mixture atop salmon and serve.
