Fennel- and Coriander-Spiced Salmon FilletsCon Poulos
Four ingredients — and packed with flavor.
**What to drink:**Try a crisp, dry rosé with berry-cherry notes, like El Coto de Rioja 2006 Rosado, Spain ($10).
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 tablespoons fennel seeds
1 1/2 teaspoons coriander seeds
6 6-ounce skinless salmon fillets (each about 1 to 1 1/4 inches thick)
Extra-virgin olive oil
Preparation
Step 1
Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.
Step 2
Grill salmon, covered, until center is just opaque, about 4 minutes per side.
