Ingredients

• 1 ½ teaspoons whole coriander seeds

• ½ teaspoon mustard seeds

• Pinch crushed red pepper flakes

• 2 ½ teaspoons Dijon mustard

• 1 portion salmon (10- to 12-ounces), pin bones removed Available in Our Premium Seafood Subscription Box

• Kosher salt and freshly ground pepper

• 1 tablespoon lemon juice

• 1 tablespoon plus 1 teaspoon extra virgin olive oil

• ½ bunch watercress, tough stems trimmed

• ½ lightly packed cup flat-leaf parsley leaves

• Crusty bread for serving

Directions

Prep the Spices and Salmon

Preheat the oven to 425°F with a rack in the center. In a spice grinder or mortar and pestle, very coarsely grind the coriander seeds, mustard seeds, and crushed red pepper flakes. Season the salmon with salt and pepper and spread 2 teaspoons of the Dijon mustard on the top. Press the spice mixture onto the mustard.

Cook the Salmon

In a medium ovenproof nonstick skillet, heat 1 teaspoon of the oil. Add the salmon, spice side down and cook over medium-high heat until lightly browned, 1 to 2 minutes. Carefully flip the salmon and roast in the oven until cooked through, 5 to 6 minutes, depending on thickness. Transfer the salmon to a cutting board.

Make the Herb Salad

Meanwhile, in a medium bowl, whisk the lemon juice, 1 tablespoon of the oil and the remaining ½ teaspoon mustard. Add the watercress and parsley, season with salt and pepper, and toss to combine. Cut the salmon into 2 pieces and serve with the salad and crusty bread. (Easily halved for 1 or doubled for 4)

Pro Tips

Pair it Up

The South American grape Pais or Mission is light to medium bodied and has spice notes to match the dish. Pais is best served slightly chilled.

Change it Up

Toast large croutons with olive oil and toss with diced tomatoes, salad greens, citrus dressing, and any leftover salmon for a seafood panzanella.

Lighten it Up

Serve with dill sour cream and ditch the bread.