Spice-Rubbed Salmon with Herb Sauce
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 466
- Total Fat
- 34
- Saturated Fat
- 7
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 36
- Cholesterol
- 94
- Sodium
- 484
- Total: 1 hr 35 min
- Active: 25 min
Ingredients
For the Salmon:
1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
2 teaspoons sugar
Kosher salt
1 3-pound piece skin-on salmon fillet
1 tablespoon extra-virgin olive oil
For the Herb Sauce:
1 1/2 cups fresh parsley
1 1/2 cups fresh chervil
1/4 cup fresh chives
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Directions
- Make the salmon: Pulse the coriander and fennel seeds in a spice grinder until coarsely ground. Transfer all but 1 teaspoon of the spice mixture to a small bowl and stir in the sugar and 2 teaspoons salt (reserve the remaining 1 teaspoon spice mixture for the sauce).
- Line a rimmed baking sheet with foil. Place the salmon skin-side down on the foil. Rub the salmon with the olive oil, then sprinkle with the sugar-spice mixture. Refrigerate, uncovered, 1 hour.
- Meanwhile, make the herb sauce: Puree the parsley, chervil, chives, lemon zest and juice and the reserved 1 teaspoon spice mixture in a blender until a coarse paste forms. With the machine running, gradually add the olive oil and 1/4 cup cold water and puree until smooth. Season with salt and pepper.
- Preheat the broiler. Pat the salmon dry with paper towels. Broil the salmon until the top is browned and a thermometer inserted into the center registers 110˚, 9 to 11 minutes. Let rest 10 minutes on the pan. Transfer the salmon to a serving platter with 2 large spatulas, removing the skin. Serve with the herb sauce.