Ingredients
1 1/2 tsp. ground coriander
2 tbsp. Wondra flour
2 tbsp. finely ground almonds
Coarse salt and freshly ground pepper
extra-virgin olive oil
4 Lemon wedges
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Pure almond — frangipane, amaretti, cherry pie enhancement
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Citrusy warmth — toast for curries, grind for dry rubs, pickling
Pure almond — frangipane, amaretti, cherry pie enhancement
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in a small bowl, combine coriander, flour, almonds, salt, and pepper. place on a shallow dish. drizzle flesh side of salmon with olive oil and coat with coriander mixture. in a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. when oil is hot, carefully place salmon in the pan, flesh side down. let cook, without moving, 2 minutes. turn, and cook, until just cooked through, 3 to 4 minutes. drizzle with olive oil and serve immediately with lemon wedges.