Moist salmon is the perfect base for a crust of toasty sesame seeds and fragrant cumin. Drizzled with a stir-together coriander cream, this dish looks very elegant on a buffet table and also makes a great weekday family meal. It can easily be doubled for entertaining.
Salmon can be encrusted with spices and seeds up to 5 hours before serving. Loosely cover with plastic wrap. Refrigerate until ready to bake. Coriander cream can be made 1 day before serving. Cover and refrigerate overnight.
Enhance the flavour of dried whole spices and seeds by giving them a toasty edge. Place spices in a small, ungreased frying pan set over medium heat. Toast, stirring often, until fragrant, from 2 to 3 minutes.