Ingredients
1tbspcoriander seeds
1tspmustard seeds
1pinchred pepper,crushed
1¼lbssalmon fillet,skinless
salt and freshly ground black pepper,to taste
1tbspdijon mustard,plus ½ tsp more
1tbspextra virgin olive oil,plus 1 tsp
1tbspfresh lemon juice
1bunchwatercress,thick stems discarded
1cupflat leaf parsley leaves,tightly packed
Preparation
Preheat the oven to 425 degrees F. In a coffee grinder, coarsely grind the coriander seeds with 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.
In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil. Add the salmon fillet, mustard side down, and cook over high heat for 2 to 3 minutes until lightly browned.
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.
Meanwhile, in a medium bowl, whisk the lemon juice with the remaining olive oil and 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. Enjoy!
