The other night I was reading though a few of my favorite cooking blogs when I happened upon this recipe and knew that I had to make this dish. I made a few changes to the original, tweaking amounts a little to better suit our tastes. I also left out the dill, which I despise, and the bell peppers which I'm not oh-to-fond of. In addition I had ground coriander in the house and couldn't be bothered to toast and grind my own so another change from the original.
This was one of the best meals I have cooked in a while as Eammon and I both loved the dish. The fish had a wonderful flavor and was super moist. The lemon rind in the sauce added a wonderful brightness while the sauce overall had great complexity. This recipe was easy, delicious, and will be made numerous times in the future.
Coriander Roasted Salmon with Cilantro Yogurt Sauce (Adapted from here)
1 cup plain fat-free yogurt
2 tablespoons tahini
1½ teaspoon ground coriander
1 tablespoon fresh lemon juice
1 large garlic clove, minced
zest from ½ of a lemon, minced
¼ cup chopped fresh cilantro
Salt and pepper
2 tablespoons honey
2 tablespoons fresh lemon juice
4 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon paprika
1 tablespoon ground coriander
6 (5- to 6-ounce) skinless salmon fillets, I used Steelhead salmon
Salt and pepper
Cilantro for garnish
To make the sauce: Stir the yogurt, tahini, coriander, lemon juice, garlic, and lemon zest together in a small bowl. Mix in the cilantro. Season with salt and pepper to taste. Refrigerate until ready to use. (Can be prepared to this point up to 1 day ahead.)
To prepare the salmon: Whisk the honey, lemon juice, garlic, olive oil, paprika & coriander together in a shallow baking dish. Add the salmon and turn to coat it. Cover and refrigerate for 15 minutes and up to 1 hour.
Preheat the oven to 400 degrees. Line a large baking sheet with foil and spray with cooking spray. Transfer the salmon to the prepared baking sheet and roast in the oven until the salmon is opaque in the center, about 10 minutes.
Serve the salmon with the yogurt sauce and garnish with cilantro.
I served the salmon over roasted spaghetti squash. To make the squash, preheat oven to 375°F. Cut squash in half lengthwise and scrape out the seeds and pulp. Line a baking sheet with foil and spray with cooking spray. Place the squash cut side down on the prepared baking sheet and roast uncovered for 30-45 minutes or until fork inserts easily into the flesh. Separate strands by running a fork through the flesh in the "from stem to stern" direction.