The Sydney Morning Herald logo
Advertisement
Good Food logo

Coriander and mustard roasted salmon with finger lime and kohlrabi salad

Katrina Meynink
Katrina Meynink

Advertisement
Coriander and mustard roasted salmon with coriander, finger lime and kohlrabi salad
Coriander and mustard roasted salmon with coriander, finger lime and kohlrabi saladKatrina Meynink

This salmon is impressive as a main dish but works just as well on a midweek portion of fish. The sweetness of the mustard and the salmon is offset by the kohlrabi and finger lime, keeping it light and fresh. Perfect for any summer spread.

Advertisement

Ingredients

  • 1-1.2kg side of salmon, pin-boned

  • 3 tbsp honey Dijon mustard

  • 1 clove garlic, crushed

  • 1 tbsp olive oil

  • 1½ tbsp coriander seeds

  • ½ tbsp brown mustard seeds

  • salt and pepper, to season

  • SALAD

  • ½ small kohlrabi, peeled, julienned and rinsed

  • ½ cup watercress, leaves snipped

  • ½ cup coriander leaves, roughly torn

  • 1 tbsp finger lime pearls (I used red to keep it festive)

  • 1 tbsp olive oil

  • ½ tbsp honey Dijon mustard

  • salt and pepper to season

Method

  1. Step 1

    Combine the mustard, garlic and olive oil in a small bowl.

  2. Step 2

    Place a large piece of foil, about 10cm longer than the salmon, onto a large oven tray. Carefully transfer the salmon onto the foil and rub over the mustard, garlic and oil mixture.

  3. Step 3

    Add the coriander seeds and mustard seeds to a mortar and pestle and roughly crush until the coriander seeds are broken and fragrant. Gently push the crushed spices over the top of the salmon to create a crust. Cover with clingwrap and marinate in the fridge for four hours or overnight.

  4. Step 4

    Allow the salmon to come to room temperature. Preheat oven to 200C.

  5. Step 5

    Bake the salmon in the oven for 20 to 25 minutes for medium rare. (If your fish appears to be taking on too much colour, cover with foil and continue to cook, removing the foil for the last 3 minutes of cooking). Remove and rest, loosely covered with foil, for 10 minutes.

  6. Step 6

    While the salmon is cooking, combine the salad ingredients in a bowl – use your hands to toss gently to coat in the oil and mustard.

  7. Step 7

    To serve, carefully place salmon onto a large platter, season with salt and pepper and arrange small handfuls of salad down the centre of the fish.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Katrina Meynink