When I’m only cooking for myself, I like to experiment with recipes that my boyfriend might not like. Last night, it was a recipe from this month’s Cooking Light – Cumin-Coriander Crusted Salmon.

As I’ve said before, I don’t really like salmon too much, so I really only make it when I have a stellar recipe. This one was great! So tasty and easy! I substituted flat leaf parsley for the cilantro (becuase I’m one of those people who HATES cilantro) but feel free to use it if you wish.

Cumin-Coriander Crusted Salmon
Serves 4

2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped shallots
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
Cooking spray
4 lemon wedges

Combine cilantro, shallots, oil, cumin, coriander, salt, and pepper in a small bowl, stirring to form a paste. Place fish, skin side down, in a shallow baking dish. Coat top of fish with cilantro mixture. Cover; refrigerate 1 hour.

Preheat oven to 400°.

Arrange fish on the rack of a roasting pan coated with cooking spray, and place rack in pan. Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

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