Recipe

Salmon fillets with wasabi and coriander butter

Increase your oily fish intake with our salmon fillets with wasabi and coriander butter. Adjust the wasabi amount to taste, and serve with fresh lime and a side salad for a light and healthy meal.

Jun 30, 2011 2:00pm
  • 35 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Salmon fillets with wasabi and coriander butter
  • 500 gram kipfler potatoes, halved
  • 30 gram butter
  • 1/4 cup (60ml) olive oil
  • 4 x 200g salmon fillets
  • 2 teaspoon coriander seeds, crushedlime wedges, for serving
  • 100 gram butter, softened
  • 1 tablespoon wasabi paste
  • 1 clove garlic, crushed
  • 1/4 cup firmly packed fresh coriander leaves

Method

Salmon fillets with wasabi and coriander butter
  • 1
    Boil, steam or microwave potatoes until tender; drain.
  • 2
    Meanwhile, heat butter and 1 tablespoon of the oil in large frying pan over high heat until butter begins to foam. Cook salmon, skin-side down, uncovered, about 3 minutes or until skin is crisp. Reduce heat, cover pan with lid; cook for further few minutes or until salmon is cooked as desired. Remove salmon from pan; cover to keep warm.
  • 3
    Heat remaining oil in medium frying pan; cook potatoes, shaking pan occasionally, about 5 minutes or until browned all over. Add coriander seeds; cook until fragrant.
  • 4
    For wasabi and coriander butter, beat butter, wasabi and garlic in small bowl with a wooden spoon until combined. Stir in coriander.
  • 5
    Serve salmon on potatoes with wasabi and coriander butter and lime wedges.

The Latest from Food To Love