Fennel- and Coriander-Spiced Salmon Fillets
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jamie Purviance
Four ingredients — and packed with flavor.What to drink:Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).
Ingredients
1 1/2 tablespoons fennel seeds
1 1/2 teaspoons coriander seeds
6 6-ounce skinless salmon fillets (each about 1 to 1 1/4 inches thick)
Extra-virgin olive oil
Instructions
Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
Grill salmon, covered, until center is just opaque, about 4 minutes per side.
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