Serves 2
INGREDIENTS
Salmon
2 salmon fillets, skin removed (about 6 ounces each)
1 1/2 teaspoon extra virgin olive oil
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 teaspoon ground coriander
1/2 teaspoon ground mustard
Salad
1/4 cup pine nuts
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 cup arugula, washed
1/2 fennel bulb, sliced thinly
DIRECTIONS
1. Preheat oven to 400 degrees. In a small bowl, mix olive oil, lemon juice salt, pepper, coriander and mustard, to form a thin paste.
2. Rub paste evenly over the salmon fillets. Roast until cooked through, about 6-8 minutes.
3. In a small skillet, cook pine nuts over medium heat until lightly browned. Set aside.
4. In a small bowl, whisk together olive oil, lemon juice, salt and pepper. In a medium bowl, toss arugula with 1/2 of the dressing. Divide between two plates. Toss fennel with the remaining dressing and arrange over the arugula. Top with toasted pine nuts.
Written by and starring: Jess Hulett
Produced and directed by: Mike Stickle
Photgraphy by: Anita Aguilar
©2009 Jessica Hulett. All rights reserved.