Coriander-and-Fennel Salmon with Yogurt Sauce
Serve wedding guests salmon seasoned with coriander and fennel, and topped with a yogurt sauce.
- Yield: Makes 24 pieces
Source: Martha Stewart Weddings, Winter 2011
- 2 pounds skinless salmon fillet
- 2 tablespoons each coriander and fennel seeds, coarsely ground
- 1/2 cup Greek yogurt
- 3 tablespoons chopped fresh herbs such as cilantro, basil, and parsley
- 2 teaspoons fresh lemon juice
- Salt and pepper, to taste
- 1 tablespoon grapeseed oil
Cut salmon fillet into 1-inch-square pieces. Combine ground seeds in a small bowl, and dip skin side of salmon pieces into ground spices to generously coat.
Whisk together the yogurt, herbs, and lemon juice in a small bowl. Season with salt and pepper to taste.
Preheat oven to 400 degrees. Season salmon with salt and pepper; heat grapeseed oil in a medium ovenproof skillet over medium-high heat until nearly smoking. Place salmon pieces in the pan, spice side down, and sear for 1 minute; then transfer pan to oven until salmon is barely cooked through, about 2 minutes. You will need to do this in 3 batches, cooking about 8 pieces of salmon at a time.
Spread 1/2 teaspoon yogurt sauce over each piece of salmon, and serve warm or at room temperature.