Coriander Roasted Salmon with Cilantro Dill Yoghurt Sauce
From Blue Eggs & Yellow Tomatoes
Prep Time: 10 minutes
Marinating time: 15 minutes to 1 hour
Roasting Time: 10-15 minutes
Serves 6 (with extra sauce that will keep in the fridge for a week – great for wraps, dolloped over omelets or frittatas)
1 ½ tbsp coriander seeds, toasted and crushed
1 cup plain yoghurt
2 tbsp tahina
1 tbsp fresh lemon juice
1 garlic clove, minced (I actually used 2 huge cloves)
½ grated lemon zest
¼ cup fresh cilantro, chopped
2 tbsp fresh dill, chopped
Salt & pepper
2 tbsp honey
2 tbsp fresh lemon juice
2 cloves garlic, minced
1 tbsp olive oil
1 tsp paprika
6 salmon fillets, skinless (I used 2 large ones that would serve 4 and saved half for a salad)
2 large yellow bell peppers cut into ½“ strips (I didn’t have any peppers on hand)
Salt & pepper
Cilantro & dill sprigs for presentation
1. In a small bowl combine yoghurt, tahina, lemon juice, garlic and lemon zest. Mix in 1 tsp crushed coriander seeds, cilantro and dill. Season with salt & pepper to taste. (This can be prepared up to a day ahead)
1. Preheat the oven to 400°F/200°C
2. Whisk honey, lemon juice, garlic, olive oil, paprika and remaining crushed coriander seeds in a shallow baking dish. Add the salmon and coat well on both sides. Cover and refrigerate for at least 15 minutes or up to one hour.
3. Transfer the salmon to oiled, rimmed baking sheet (I line mine with foil for easy cleanup). On a separate baking sheet, place strips of yellow peppers. Season with salt & pepper.
4. Roast for 10-15 minutes (depending on the size of the fillets. It’s done when the fish is still slightly opaque in the center).
Jeanne places the peppers on a platter and tops it with the salmon. Garnish with cilantro and dill sprigs and serve with yoghurt sauce.
I served the salmon over her fantastic Couscous with Currants, Barberries and Mint.