Orange-Coriander Salmon

Cook Time: 30 minutes
Servings: 4

Ingredients:

• 6 tbsp. coriander seeds, divided
• 1 large orange, halved through equator
• 4 4–6-oz. skinless salmon fillets
• Kosher salt
• 2 tbsp. extra-virgin olive oil
• 2 medium shallots, halved through root end, thinly sliced lengthwise
• ¼ cup fresh lemon juice
• 2 tbsp. unsalted butter
• A mortar and pestle or spice mill

Cooking Directions:

• Coarsely crush 3 tbsp. coriander seeds with a mortar and pestle or very coarsely grind in a spice mill; transfer to a plate. 
• Finely crush (or grind) remaining 3 tbsp. coriander seeds; transfer to a small bowl and set aside. (Alternatively, you can use 2 tbsp. ground coriander.)
• Thinly slice 1 orange half into rounds; remove seeds. Squeeze juice from other 1 orange half into a measuring glass until you have ¼ cup. Set aside separately.
• Pat four 4–6-oz. skinless salmon fillets dry and season with kosher salt on both sides. Working one at a time, press fillets into coarsely crushed coriander to coat on 1 side. Transfer, coriander side up, to a large plate.
• Heat 2 tbsp. extra-virgin olive oil in a large skillet over medium. Arrange salmon, coriander side down, in pan and cook until golden brown underneath, about 3 minutes. Turn fillets over and cook until flesh is just opaque throughout, about 3 minutes. Transfer to a platter.
• Add 2 medium shallots, halved through root end, thinly sliced lengthwise, to same skillet; season with salt. 
• Cook, stirring often, until slightly softened, about 2 minutes. 
• Add reserved finely crushed coriander and cook, stirring, until fragrant, about 1 minute. 
• Stir in ¼ cup fresh lemon juice and reserved orange juice, then add 2 tbsp. unsalted butter, reserved orange slices, and ⅓ cup water.
• Cook, stirring often, until sauce is slightly thickened and orange slices are tender, about 2 minutes.
• Spoon sauce and orange slices over salmon and serve.