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Coriander Crusted Salmon with Fennel Salsa Verde

Adapted from Central Market's Texas Olive Harvest
  • 40 minutes
  • Serves

INGREDIENTS

2 tbsp

coriander seed

2 tsp

fennel seed

1/2 tsp

ground black pepper

1/2 tsp

salt

1 tsp

sugar

6

salmon filets, 6 oz each

Olive oil, for brushing

1/2 cup

finely diced fennel

1/2 cup

finely diced shallot

1/2 cup

flat leaf parsley, chopped

2 tbsp

capers

1

anchovy filet, minced or 1/2 tsp anchovy paste

Zest and juice of 1/2 lemon

2 tbsp

olive oil

2 tbsp

sherry or white wine vinegar

Salt

Pepper