Coriander & Lemon Crusted Salmon with Asparagus Salad & Poached Egg
Updated: Oct 2, 2018
You can never have too many salmon recipes right? This is most definitely going to a be a new go-to recipe for me! Salmon is one of my favorite foods and I love that the flavor combinations in preparing it are endless.
Lately I’ve been obsessed with just searing the salmon in a pan, I think it may actually be my choice method of cooking it – with grilling a close second. I just love the way it gets this perfectly seared crisp crust on the exterior while the interior stays perfectly tender and doesn’t dry out.
I also love the pan searing method because it’s one of the quickest. No preheating an oven or grill and it’s ready in about 7 minutes. This salmon is packed to the max with flavor thanks to a simple light rub, if you like salmon and easy, quick recipes then please try this salmon recipe!
1 tablespoon coriander seeds
1 teaspoon lemon zest
¾ teaspoon Himalayan salt, divided
½ teaspoon paprika
500 Grams wild salmon, skin-on, cut into 4 portions
500 Grams asparagus,
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh tarragon
¼ teaspoon ground pepper, plus more for garnish
8 cups water
1 tablespoon white vinegar
4 large eggs
Preparation - 30 mins
1. Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, ½ teaspoon salt and crushed paprika in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1½ teaspoons per portion).
2. Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining ¼ teaspoon salt. Let stand while you cook the salmon and eggs.
4. Bring water and vinegar to a boil in a large saucepan.
5. Meanwhile, pan sear the salmon until just cooked through, 3 to 6 minutes, depending on thickness. Tent with foil to keep warm.
6. Reduce the boiling water to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
7. To serve, divide the asparagus salad and salmon among 4 plates. Make a nest in each salad and top with a poached egg.