Salmon with Honey-Coriander

• Prep Time 5 minutes
• Total Time 35 minutes
• Yield Serves 4

Ingredients

• 1 tablespoon whole coriander seeds
• 1/4 cup honey
• 5 tablespoons soy sauce
• 2 teaspoons fresh lemon juice
• 4 salmon fillets (5 ounces each), skinned
• 2 teaspoons vegetable oil

Directions

1. Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
2. Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
3. Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
4. Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

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Salmon,grated ginger with sesame oil

 Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.

Ingredients

• 2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
• 130 g matchstick or shredded carrots
• 2 (4 ounce) salmon fillets, thawed
• 6 g grated fresh ginger
• 15 ml seasoned rice vinegar
• 5 ml sesame oil
• Fresh spinach leaves

Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center carrots on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with salmon. Rub salmon with ginger; drizzle with vinegar and oil.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
4. Bake 18 to 20 minutes on a cookie sheet in oven.
5. OR grill 14 to 16 minutes in covered grill.
6. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Nutritional Information 

Amount Per Serving  Calories: 232 | Total Fat: 9.5g | Cholesterol: 50mg

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