Coriander Roasted Salmon Salad Recipe
Adapted from The Barefoot Contessa cookbook.
2 lbs center-cut skinless salmon fillets, cut into 4 ",slices
1 cup celery, diced small
1/2 cup red onion, diced small
Zest of 1 lemon
2 tablespoons capers, drained and rinsed
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 tablespoon fresh dill, minced
2 teaspoons whole coriander seeds
1 head of butter lettuce, torn into bite size and washed and dried
Half a cucumber, de-seeded and sliced
Preheat oven to 400 degrees.
Toast coriander seeds in a pan for about 2 minutes, or until the whole kitchen starts to smell like coriander. Do not burn. Grind the coriander seeds in a mortar and pestle or in a ziplock bag. Let cool.
Season the salmon filets salt & pepper. Press crushed coriander seeds on top of salmon, to form a crust.
Cook the filets in oven for about 20 minutes. Let chill refrigerator or cool to room temp.
Break filets up into small chunks and put into a bowl.
Mix onion, celery, capers, dill, raspberry vinegar, olive oil in a bowl.
With your hands break the salmon into chunks and add to bowl, gently mixing all of the ingredients. Season with salt & pepper.
Arrange butter lettuce and cucumbers on a plate, add a good serving of mixed salmon salad in the center of the plate, garnish with dill and serve.