Spice-Crusted Salmon with Herb Salad

Salmon and coriander have a natural affinity for one another. Throw in some Dijon and mustard seeds, and you have a simple yet flavorful meal. Peppery watercress and bright parsley salad is a perfect foil for salmon’s richness.

• 1 ½ teaspoons  whole coriander seeds

• ½ teaspoon mustard seeds

• Pinch crushed red pepper flakes

• 2 ½ teaspoons Dijon mustard

• 2 (5- to 7-ounce) salmon fillets, pin bones removed

• 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

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.

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 just cooked through, 3 to 5 minutes, depending on thickness. Transfer the salmon to a cutting board.

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)

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.

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

Serve with dill sour cream and ditch the bread.