Mustard-and Coriander-Crusted Salmon with Watercress & Parsley Salad Recipe

Name: Mustard-and Coriander-Crusted Salmon with Watercress & Parsley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon yellow mustard seeds; Pinch of crushed red pepper; One 1 1/4-pound skinless salmon fillet; Salt and freshly ground pepper; 1 tablespoon plus 1/2 teaspoon Dijon mustard; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 bunch of watercress (6 ounces), thick stems discarded; 1 packed cup flat-leaf parsley sprigs

Servings: persons

1 tablespoon coriander seeds
1 teaspoon yellow mustard seeds
Pinch of crushed red pepper
One 1 1/4-pound skinless salmon fillet
Salt and freshly ground pepper
1 tablespoon plus 1/2 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 bunch of watercress (6 ounces), thick stems discarded
1 packed cup flat-leaf parsley sprigs

1
Preheat the oven to 425.
2
In a spice grinder, combine the coriander seeds, mustard seeds and crushed red pepper and pulse until coarsely ground.
3
Season the salmon with salt and pepper, brush with 1 tablespoon of the Dijon mustard and coat with the ground spices.
4
In a large, ovenproof, nonstick skillet, heat 1 teaspoon of the olive oil.
5
Add the salmon, coated side down, and cook over high heat until lightly browned, 2 to 3 minutes.
6
Carefully flip the salmon.
7
Transfer the skillet to the oven and roast the salmon for about 6 minutes, or until just cooked through.
8
Transfer the salmon to a cutting board.
9
In a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of Dijon mustard.
10
Add the watercress and parsley, season with salt and pepper and toss to coat.
11
Cut the salmon into 6 pieces, transfer to plates and serve the salad alongside.

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* 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 10 ingredients. The key ingredients include: 1 tablespoon coriander seeds, 1 teaspoon yellow mustard seeds, Pinch of crushed red pepper, One 1 1/4-pound skinless salmon fillet, and more.

Yes, Mustard-and Coriander-Crusted Salmon with Watercress & Parsley Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mustard-and Coriander-Crusted Salmon with Watercress & Parsley Salad

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