Salmon with lemon and coriander


Lola is visiting for a few days. She had just gone grocery shopping in London before coming up to Scotland, so she brought the food up with her, including some salmon filets. Armed with salmon, lemon, and fresh coriander, I set out to find a recipe to do our reunion meal justice. I found two recipes, one from two little chefs and another from, altered and combined them. The result is just delicious.

Salmon with lemon and coriander
Serves 4

  • 1 Tbs fresh lemon juice
  • 1 Tbs olive oil
  • 1 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1/4 tsp oregano
  • 4 salmon fillets, about 1 inch thick
  • salt and pepper, to taste

For the lemon-coriander dressing

  • 1 Tbs lemon juice
  • 2 Tbs olive oil
  • 1 tsp garlic powder
  • 1 Tbs fresh coriander (cilantro), chopped
  1. Preheat oven to 450 degrees F. Lightly oil heavy roasting pan or line pain with foil and lightly oil foil.
  2. Combine lemon juice, oil, garlic, coriander, cumin, and oregano in a bowl and mix well. Pour mixture over fish and lightly rub it into fish flesh. Let fish marinate 15 to 20 minutes.
  3. Set fish in roasting pan, skin side down, and sprinkle with salt and pepper. Roast fish about 10 minutes; it should just flake and have changed color in the thickest part.
  4. Prepare the lemon-coriander dressing: Whisk all ingredients in a small bowl and serve with the salmon filets.

Tip: If you’ve lined the pan with foil, slide spatula just under meat so that the skin stays stuck to foil, and lift meat out.

Serve with your favourite side dishes. The salmon will be really flavourful — enjoy!

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