Monday, February 8, 2010

Valentine's Day (02/14/10)

Coriander and Mustard Crusted Salmon with Shaved Fennel Salad

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.


Printable Recipe

 

Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.