This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogies. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Acton, Maine
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon ground coriander
- 4 salmon fillets (6 ounces each)
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons lime juice
- 1/4 to 1/2 teaspoon hot pepper sauce
- In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Coriander Salmon in Light & Tasty December/January 2004, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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