Friday, October 29, 2010
Bon Appetit arrived this week as it has for the last 30+ years. We have always promised ourselves that we would prepare at least 2-3 recipes out of each issue. Usually, this has worked out just fine. Tonight's meal was "Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce."
It was very good, especially the sauce, but the fennel and coriander seeds crusted on the salmon were not that well received. We both decided that dill would have been a better choice. The salmon was beautifully grilled, instead of pan cooked, and the roasted asparagus always are a hit.
Spice-Crusted Salmon with Ginger-Cilantro Yogurt Sauce
1/2 cup plain yogurt
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
3 teaspoons olive oil
1 teaspoon minced peeled fresh ginger
1 garlic clove, pressed
1 teaspoon fennel seeds
1 teaspoon coriander seeds
4 6 -ounce salmon fillets with skin
Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger and garlic in small bowl. Season with salt and pepper. Crush fennel and and coriander seeds and press into the salmon filets.
Grill on each side until done. Serve with the yogurt sauce.
We served this with a 2008 Smythe-Renfield Pinot Nois from New Zealand which turned out to be a very delightful wine and a perfect companion to the salmon.