Skip to main content

Salmon w/Dill Chives and Coriander Rub



Egads! ~ I did a little coriander research, after I made the this rub, and was shocked to learn its family background:



Coriander is the seed of the same plant that gives us cilantro!  It’s from the same family, but having decidedly different flavors; with coriander being a light lemony, citrusy taste, while cilantro is soapy and pungent.


Fresh cilanto, corinader seeds and ground coriander


Julia Child loathed cilantro and so do I.  My nose can detect the odor of cilantro from across the restaurant, as I imagine it’s soapy taste.  I know many people who love it, but I consider cilantro the herb from hell.



There has actually been genetic research of cilantro, and it’s believed that the dislike of the herb is a partly inherited trait, linked to a variation in a gene associated with our sense of smell.  So ~ I’m blaming my cilantro loathing on my genes…
 
Coriander seed is the dried fruit of the coriander plant. It’s used primarily in Indian, Asian and Middle Eastern cuisines, Latin American also. When whole, coriander is used mainly in pickling and brining.  



When ground, it has a citrusy spicy flavor and can be added to pancake and waffle batters, sweet and savory dishes, vegetable dishes, stews, curries, marinades and rubs similar to my recipe here…



This is truly a great flavorful rub for salmon, adapted from a Cooking Light recipe.  Besides coriander, I added dill and chives (the recipe said use one or the other), and sesame seeds for a slightly nutty taste, with brown sugar sweetening the mixture just a bit.


Rubbed
Grilled


In a 2002 interview with Larry King, Julia Child told him she never ordered dishes with coriander.  She informed him, “I would pick it out and throw it on the floor.”  She would’ve stomped the life out of it, and I would do the same, Julia!



Bill grilled the salmon and we had a tasty dinner of it, brown rice and steamed asparagus!





What’s your take on coriander ~ cilantro?








Salmon w/Dill Chives and Coriander Rub

Adapted



Ingredients:



4 (6-ounce) salmon fillets

1 tablespoon olive oil

4 (6-ounce) salmon fillets

1 tablespoon each chopped fresh chives and dill

1 teaspoon ground coriander

1 tablespoon brown sugar

1 tablespoon black sesame seeds

½ teaspoon salt

½ teaspoon seasoned pepper



Method:



Brush salmon with oil.

Combine remaining ingredients and rub on salmon.

Allow to set for about 10 minutes.

Place salmon on grill under medium-high heat or in a non-stick skillet on the stovetop.

Cook until it flakes easily, about 12 minutes, turning once.





ENJOY!






Comments

  1. Pam, nice looking salmon. We absolutely love cilantro. I will admit, I have used very little coriander and I really can't even tell you how it tastes or smells. It is on my list to use a little bit more. Another spice I do not use but want to use more is cardamon. Just never grew up with the spice and that is the whole and only problem.

    ReplyDelete
  2. I grow cilantro and then use the leaves and then the coriander seeds. Though in some areas, they call the plant coriander as well. Doesn't matter what people call it, I love the stuff.

    ReplyDelete
  3. Fabulous salmon dish Pam. We both like cilantro and use it often. I've found the taste of cilantro sharp and distinctive but never soapy, but that's me. I know there are those that don't like it. In fact we had a guest say once (rather rudely) "what is in this that I don't like?"
    Sam

    ReplyDelete
  4. I only recently realized the connection between coriander and cilantro. This salmon looks heavenly Pam. Thank you for sharing it!

    ReplyDelete
  5. This salmon look georgeous Pam:)

    ReplyDelete
  6. Thanks to all of you! You either love it or hate it, I guess! :-)

    ReplyDelete
  7. Hi Pam, sorry I'm one of those people that actually love cilantro and coriander. Fantastic rub you put on the salmon, bet it turned out perfect. Happy week-end to you!

    ReplyDelete
  8. Well Pam, I have to say I LOVE the stuff - and your salmon looks wonderful - can't wait to try it!
    Mary

    ReplyDelete
  9. I am a fan of both, but right now I'm craving your salmon with the coriander rub!!!

    ReplyDelete
  10. I am sure this was good.
    Not a fan of either, overly.
    I don't care for the smell or
    taste of cilantro--a little
    of this goes along way and I don't
    do coriander at all.

    M : )

    ReplyDelete
  11. My mouth is watering, Pam. This is a great salmon recipe, I love that coriander rub.

    ReplyDelete
  12. My husband.. doesn't like it at all..I do ..
    Everything is such a matter of taste..
    We both love salmon though!

    ReplyDelete
  13. Pam, Looks like a great salmon entree! We just don't have fish enough at home... We've always been tentative about cooking it...a little fear of the unknown. We eat fish out a lot but we're trying to step it up at home as well. Thanks for the recipe! We finally got some decent rain down here this week. We're still 5.5 inches below normal. High 80's today... Take Care, Big Daddy Dave

    ReplyDelete
  14. I remember when I found out the connection between cilantro and coriander. It is hard to believe they are so different yet come from the same source. Your salmon sounds great.

    ReplyDelete
  15. Delicious and so summery! I love coriander seeds. They are so fragrant...

    Cheers,

    Rosa

    ReplyDelete
  16. I like both, and I love salmon, so this looks great!

    ReplyDelete
  17. Hi Pam,
    I love both coriander and cilantro! Especially cilantro pesto, yummy deliciousness!
    Your salmon with the cilantro rub looks delicious! This is one meal that I know I would really enjoy!

    ReplyDelete

Post a Comment

_____________________________________

The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.
________________________

Hi!
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
____________________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…










“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”


~ D.H. Lawrence, Sons and Lovers







ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews