Mother's Day Meal: Coriander Roasted Salmon Salad

Coriander Roasted Salmon Salad Recipe

Adapted from The Barefoot Contessa cookbook.

SERVES 4

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.