Coriander Salmon with Cilantro Lime Rice

Ingredients

Four 4-oz wild caught salmon
1 tbsp coriander seeds
1 tsp fennel seeds
1/2 tsp black peppercorns
1 tsp mineral salt
1 tbsp fresh orange juice
1 tbsp olive oil
1 tbsp fresh lime juice
4 sprigs fresh cilantro

For the Cilantro Rice

Directions

1. In a heavy bottomed skillet or cast iron pan, start by toasting coriander seeds, fennel and black peppercorns in a skillet until fragrant. After cooling slightly, grind the spices into a coarse powder in a coffee grinder or mortar and pestle. Transfer to a small bowl and mix the salt. Drizzle some olive oil and fresh orange juice over each filet. Then rub the spice mixture evenly on top of the salmon filets.

2. Place in a baking pan and let rest in the fridge for 15-20 minutes while preparing the rice.

3. Rinse the rice until the water runs clear, drain and set aside. In a small pot with a lid, heat on medium heat and melt the ghee. Stir in the rice, toasting lightly for 1-2 minutes. Pour in water or broth, chopped cilantro and salt. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer until the rice is cooked and the liquid is absorbed, about 10-12 minutes. Remove from heat and fluff the rice, stirring in the lime juice. Keep covered with a lid until ready to serve.

4. In a large skillet, heat olive oil or ghee and cook the filets, spice side down for about 3-4 minutes on the first side, then flip skin side down and cook another 4-5 minutes until the edges are golden but the center is still a deeper pink colour. The exact time will depend on the thickness of the filet, the flesh should be opaque and easily flake with a fork but have a softness and suppleness to the meat.

5. Serve the salmon filets over the cilantro rice with a drizzle of fresh lime juice over top. Granish with a few sprigs of cilantro and lime wedges.

Notes

This dish makes a nourishing and balancing meal. In general saltwater fish tends to be more heating due to the salt component. Coriander is a cooling spice that balances this quality.

Always look for wild caught fish, avoid farmed Atlantic or Scottish salmon.

Dosha Type

Oily fish like salmon is best for Vata dosha. The extra coriander in this dish helps to make this recipe more Pitta friendly for the end of summer.

Vata can enjoy this recipe as is. Pitta dosha can try this recipes with rainbow trout or a fresh water fish. Kapha dosha can reduce the ghee and salt.

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