FISH: Coriander imparts a nice flavour to fish. Enjoy!

CORIANDER-CRUSTED BAKED SALMON:



1 whole salmon, or cut portions, 3 ½ to 4 lbs. in weight.

2 tbsp. coriander seeds, crushed

coarse salt and black pepper

1 stalk celery, chopped

3 leeks, white parts, cut into strips

2 tbsp. butter

¼ cup dry white wine

olive oil



Rinse, scale and pat dry salmon; and generously season it with coarse salt.

Preheat oven to 400 degrees F., and lightly grease a large baking pan. Spread chopped celery over bottom of baking pan.

Cook leeks in butter over medium heat until softened, about 5 minutes. Add salt and pepper to taste and leave to cool.

Fill fish cavity, if cooking whole fish, with half of leeks, and scatter the rest over the celery. Place fish over the bed of vegetables. Brush fish with olive oil, then rub coriander seeds into the skin on the top side of fish to form a crust. Transfer baking pan to oven

Roast fish for about 20 minutes. Check for doneness after 15 minutes of cooking. The fish is done when it is aromatic, and there is no raw red colour near the bone when pierced with a skewer. Avoid over-cooking the fish.