When it comes to baking, I can usually tell when flavours will work together. Can I use almond extract instead of vanilla? Maybe a little liqueur somewhere. When it comes to savory dishes however, I’m clueless. I love it when magazines or cookbooks tell me what to do, otherwise I’m lost. The June issue of Bon Appetit had a section of starters, mains, and sides that all went together. When I first saw it in June I wanted to make everything, but time passed and I never got around to it. On Saturday while I was thinking of what to make for dinner for my guests I remembered the magazine and started flipping through. Although I still kind of wanted to make everything, I decided on Salmon with Coriander Rub and Lime Cream as a main, with Roasted Potato Salad and Green Beans and Zucchini with Sauce Verte as sides.
The dishes were all great. If anyone still needs a zucchini recipe, this one is delicious. The star of the meal was the salmon though. I’m going to pat myself on the back a little and say that it was perfectly cooked, not too raw, not too flaky. The recipe was also very easy to put together, which is great for entertaining.
The picture above is actually of the leftovers. We just couldn’t wait to dig in so no pictures were taken that night.
Salmon with Coriander Rub and Lime Cream
- 1 tbsp coriander
- 1 tsp cumin
- 6 tablespoons extra-virgin olive oil plus additional for brushing
- 1 large garlic cloves, pressed
- 2 3/4 teaspoons finely grated lime peel, divided
- 6 6-ounce skinless salmon fillets (each about 1 inch thick)
- 5 tablespoons plain yogurt
- juice of 1 lime
- Chopped fresh cilantro
- In a baking dish mix together spices, olive oil, garlic and lime zest. Coat salmon fillets with oil and spice mixture. Cover and refrigerate for 1 to 3 hours.
- Make lime cream sauce. Mix yogurt, lime juice and cilantro in a small bowl. Season with salt and pepper to taste.
- Preheat oven to 425. Remove excess oil from each fillet and place fillets on a baking sheet. Bake for 7 to 10 minutes. Serve with lime cream.