Name: Mustard-and-Coriander-Crusted Salmon
Yield: 4
Ingredients: 1 tbsp. coriander seeds -; 1 tsp. mustard seeds -; Pinch of crushed red pepper -; 1 1/4 lb. skinless salmon fillet in one piece -; Salt and freshly ground black pepper -; 1 tbsp. plus 1/2 teaspoon Dijon mustard -; 1 tbsp. plus 1 teaspoon extra-virgin olive oil -; 1 tbsp. fresh lemon juice -; 1 bunch watercress -; 1 c. tightly packed flat-leaf parsley leaves -

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Ingredients for - Mustard-and-Coriander-Crusted Salmon

1. 1 tbsp. coriander seeds -

2. 1 tsp. mustard seeds -

3. Pinch of crushed red pepper -

4. 1 1/4 lb. skinless salmon fillet in one piece -

5. Salt and freshly ground black pepper -

6. 1 tbsp. plus 1/2 teaspoon Dijon mustard -

7. 1 tbsp. plus 1 teaspoon extra-virgin olive oil -

8. 1 tbsp. fresh lemon juice -

9. 1 bunch watercress -

10. 1 c. tightly packed flat-leaf parsley leaves -

How to cook deliciously - Mustard-and-Coriander-Crusted Salmon

1. Stage

Preheat the oven to 425 degrees F. In a coffee grinder, coarsely grind the coriander seeds with the mustard seeds and crushed red pepper. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet. Press the ground spices into the mustard.

2. Stage

In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes. Carefully turn the salmon. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through. Transfer the fillet to a cutting board.

3. Stage

Meanwhile, in a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard. Add the watercress and parsley, season with salt and pepper and toss to coat. Cut the salmon fillet into 4 pieces and serve with the salad.