Salmon With Coriander Rub And Lime Cream

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup coriander seed
• 4 teaspoons cumin seeds
• 6 tablespoons extra virgin olive oil, plus additional for brushing
• 4 large garlic cloves, pressed
• 2 3/4 teaspoons finely grated lime peel, divided
• 6 ounces skinless salmon fillets (each about 1 inch thick)
• 9 tablespoons sour cream
• 3 tablespoons fresh lime juice
• chopped fresh cilantro

Recipe

• 1 toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. transfer seeds to medium bowl; cool. using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). pour seeds into 13x9x2-inch glass baking dish. add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel. whisk to blend. add salmon to oil-spice mixture in dish. turn to coat. cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.
• 2 position rack in top third of oven and preheat to 450°f brush heavy rimmed baking sheet with oil to coat. working with 1 fillet at a time, brush off enough excess spices to leave thin coating. arrange fillets on prepared sheet, spacing 2 inches apart. sprinkle with salt and pepper. roast fillets until just opaque in center, about 7 minutes.
• 3 meanwhile, whisk sour cream, lime juice, and remaining 3/4 teaspoon lime peel in medium bowl to blend. season lime cream to taste with salt and pepper.
• 4 arrange fillets on platter. sprinkle each generously with chopped cilantro. serve with lime cream.