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.
My gardener isn't crazy about ginger and he has the anti-cilantro gene, so I don't use either one in cooking. The nice thing about salmon is you can just about use the spices you love and it'll all turn out good :)
ReplyDeleteI just finished looking through my Bon Appetit. I flagged a couple of recipes but missed this. I don't think the seeds would be popular at our house, either.
ReplyDeleteI would opt for the dill as well, Susan. Yum, yum, I love salmon.
ReplyDeleteSusan, this sounds really good! I like fennel but don't know about the coriander, fennel combo. So I'd go for dill probably also. I love salmon though. You're so right --- the air is cooling! It was in the 20's here last night, no open windows here!
ReplyDeleteWe love salmon on the grill. It's my favorite way to prepare it. This sounds like a great recipe with all of the seasonings and cool yogurt sauce.
ReplyDeleteI love salmon, but I have to agree, I think I would also leave the seeds out. Diane
ReplyDeleteI'm off to the fishmonger now and will prepare this tonight!
ReplyDeleteMy issue of Bon Appetit has lain unopened this past week. I am looking forward to finding some time to enjoy it this afternoon. I have to say that salmon with the asparagus makes my mouth water.
ReplyDeleteWe love salmon in our house and have fixed it every which a way. Bon Appetit's spice crusted with the ginger cilantro sauce sounds fantastic. I'll give it a try.
ReplyDeleteI dropped my subscription to Bon Appetit along with several other magazines this year. Living in two places and going back and forth, magazines don't get forwarded for very long and I lose a lot of issues. Frustrating but true.
Have a great weekend and enjoy the cool spell (finally).
Sam
Hi Susan!
ReplyDeletewe have loved Salmon since our Alaskan Cruise... just can't seem to fix it like they do...;-) But I'll try your recipe sometime.
Susan
Susan, we had salmon last night on the grill. Wish I had checked your recipe first as a new one to try... sounds delicious. Having said that, fresh Alaskan silver salmon is always great grilled.
ReplyDeletePS: happy you got to open your windows; ours is closed for now... cold and rain.