|1 tsp||peppercorns||3 g|
|1 tbsp||coriander seeds||4 g|
|1 tbsp||mustard seeds||10 g|
|1 tbsp||celery seeds||9 g|
|1/4 tsp||salt||2 g|
|300 g||salmon fillet|
|2 tbsp||canola oil||30 mL|
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
- Preheat the oven to 230°C/450°F. Cut the salmon into pieces of comparable size, as per the number of servings required. Set aside.
- Coarsely grind the peppercorns, coriander, mustard, and celery seeds, using a pepper mill if available. Otherwise, place the spices in a plastic bag and crush them using a rolling pin. Transfer the mixture to a shallow dish, add the salt, then coat the salmon pieces on both sides with the spice mixture.
- Heat the oil in a nonstick skillet over medium heat. Add the salmon and sauté until the crust is golden, about 1-2 min per side, taking care not to let it burn.
- Transfer the fillets to a baking dish, place it in the middle of the oven, and bake for about 7-8 min for a 2 to 2,5 cm thick fillet. Since the cooking time depends on the thickness of the fillets and the actual temperature of the oven, it is important to check with a fork to see if the fish is cooked through. Serve on the warmed plates.
Nutrition Facts Table
per 1 serving (140g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ½||servings|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Fibre, Omega-3, Pantothenic Acid, Vitamin B1
- Good source of :
- Vitamin B2, Vitamin K, Zinc
- Excellent source of :
- Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D, Vitamin E
- Free :
|Meat and Alternatives||3 ½|