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Friday, May 7, 2010

Mother's Day Meal: Coriander Roasted Salmon Salad

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.

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