Salmon with Coriander Rub and Lime Cream
1/4 cup coriander seeds
4 teaspoons cumin seeds
6 tablespoons extra-virgin olive oil plus additional for brushing
4 large garlic cloves, pressed
3 teaspoons finely grated lime peel
6 6-ounce skinless salmon fillets (about 1 inch thick)
9 tablespoons sour cream
3 tablespoons fresh lime juice
chopped fresh cilantro
Toast coriander and cumin seeds in a heavy medium skillet over medium-high heat until slightly often, 3 to 4 minutes. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). POur seeds into 13x9x2 inch glass baking dish. Add 6 tablespoons olive oil and 2 teaspoons lime peel. Whisk to blend. Add salmon to oil-spice mixture. Turn to coat. Cover and chill for at least 1 hour and up to 3 hours, turning salmon occasionally.
Position rack in top third of oven and preheat to 450F. Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.
Meanwhile, whisk sour cream, lime juice, and remaining teaspoon lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.
Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.
Per my calculations: Per serving – Calories: 387, Total Fat: 30.5g, Sat. Fat: 8.2g, Carbs: 4.8g, Fiber: 1.7g, Protein: 24.2g