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Mustard-and-Coriander-Crusted Salmon

Pinot Gris from Alsace or Oregon typically has a lushness that can stand up to succulent fish like this roasted salmon, which is coated with a delicious, fragrant mix of Dijon mustard and spices.

  • Total Time:
  • Servings: 4

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  • 1 tablespoon coriander seeds
  • 1 teaspoon mustard seeds
  • Pinch of crushed red pepper
  • 1 1/4 pounds skinless salmon fillet in one piece
  • Salt and freshly ground black 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 watercress (6 ounces), thick stems discarded
  • 1 cup tightly packed flat-leaf parsley leaves


  1. Preheat the oven to 425°. In a coffee grinder, coarsely grind the coriander seeds with the mustard seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.
  2. In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. Transfer the fillet to a cutting board.
  3. Meanwhile, in a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard. Add the watercress and parsley, season with salt and pepper and toss to coat. Cut the salmon fillet into 4 pieces and serve with the salad.
Contributed By Photo © Beth Kirby Published April 2007

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