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4 250-g salmon fillets, at least 1-in. thick
2 tbsp honey
2 tbsp Dijon mustard
1 tbsp toasted sesame seeds
1 tbsp toasted cumin seeds, see tip
1/2 cup sour cream
2 tbsp finely chopped fresh cilantro
2 tsp finely grated fresh ginger
2 green onions, finely sliced
Preheat oven to 450F (230C). Place salmon fillets skin-side down on a foil-lined baking sheet. In a small bowl, stir honey with Dijon. Spread mixture overtop each fillet. Then evenly sprinkle with sesame and cumin seeds. Bake in centre of preheated oven until a knife tip inserted into centres of fillets feels warm, from 8 to 10 minutes.
In a small bowl, stir sour cream with coriander and ginger. Remove fish from oven. Using a wide spatula, lift fish, leaving skin on baking sheet. Place on individual dinner plates and serve with a dollop of coriander cream. Sprinkle with green onions. Great with steamed bok choy and Wasabi Mashed Potatoes (also in the Recipe File).
Calories 428, Protein 37g, Carbohydrates 12g, Fat 25.5g, Fibre 0.5g, Sodium 214mg.
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.