Coriander and Mustard Seed Crusted Salmon Recipe

Name: Coriander and Mustard Seed Crusted Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup panko breadcrumbs; 1 tablespoon crushed mustard seeds; 2 teaspoons cracked coriander seeds; 1 tablespoon minced fresh parsley; Salt and freshly ground black pepper; 1/4 cup Dijon mustard; 1/2 cup plain yogurt; 1/4 cup sour cream; 1/4 cup fresh watercress, minced; 2 tablespoons rice wine vinegar; 1 tablespoon thinly sliced fresh mint; 1 teaspoon minced garlic; Six 6 to 7-ounce salmon fillets, with skin; 2 tablespoons grapeseed oil; Fresh herbs, for garnish, optional

Servings: persons

1 cup panko breadcrumbs
1 tablespoon crushed mustard seeds
2 teaspoons cracked coriander seeds
1 tablespoon minced fresh parsley
Salt and freshly ground black pepper
1/4 cup Dijon mustard
1/2 cup plain yogurt
1/4 cup sour cream
1/4 cup fresh watercress, minced
2 tablespoons rice wine vinegar
1 tablespoon thinly sliced fresh mint
1 teaspoon minced garlic
Six 6 to 7-ounce salmon fillets, with skin
2 tablespoons grapeseed oil
Fresh herbs, for garnish, optional

1
For the crust: In a bowl, blend the panko, mustard seeds, coriander seeds and parsley together.
2
Season with salt and pepper.
3
For the wash: In a second bowl, blend the mustard with 1/2 cup water, whisking well to blend.
4
For the sauce: Whisk the yogurt, sour cream, watercress, vinegar, mint and garlic in a bowl.
5
To ensure the spices are blended, scrape the sides and whisk a second time.
6
Hold at room temperature if using within 30 minutes, or refrigerate for future usage.
7
For the salmon: Coat the salmon with the wash, and then finish the top side (skin side) with the crust.
8
Repeat the process with each fillet.
9
In medium saute pan over medium heat, coat the bottom of the pan with the oil.
10
When warmed, add the crusted side of the salmon to the pan and cook, in batches, until golden brown, 2 to 3 minutes.
11
Flip the fish and finish cooking until desired temperature.
12
Remove from the pan.
13
Finally, sauce the plates with 2 ounces of the watercress/mint sauce.
14
Top with the salmon and fresh herbs if desired.

157

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup panko breadcrumbs, 1 tablespoon crushed mustard seeds, 2 teaspoons cracked coriander seeds, 1 tablespoon minced fresh parsley, and more.

Yes, Coriander and Mustard Seed Crusted Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coriander and Mustard Seed Crusted Salmon

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