What's for Dinner?! Coriander Crusted Salmon

Salmon was the first seafood that I ever liked...followed by popcorn shrimp, and eventually tuna and other fish, scallops, etc. About the only seafood that I can't find myself in a love affair with is oysters...and I'm ok with that.

For some reason though, I haven't loved salmon so much over the past few years, or liked it really. I don't remember if I had a bad piece or if the last few times I had it that it wasn't done well, but since it's not exactly cheap, I haven't tried it again for awhile....even if it looks completely amazing in a restaurant. Guess the gamble hasn't been worth the price tag to me when there's inevitably always something else on a menu that makes my mouth water.

The other day though I had a taste of wild alaskan salmon and since it was on sale for $3 less per pound and I found a great recipe to try, I thought I'd give this wildly healthy and gorgeous piece of fish a shot.

And... I'm glad I did. Once you try this 15 minute beauty, you're going to be glad that I did too.

Oh yeah, both of my kids absolutely pounded it too. ROCK ON!

So here you go, for your culinary pleasure....

Coriander Crusted Salmon with Chickpea Artichoke Salad

To make the fish you'll need:

1 ½ lbs Salmon fillets (you could substitute tuna or swordfish as well)

3 Tbsp ground coriander

1 tsp kosher salt

1 tsp pepper

2 Tbsp Olive Oil

Preheat a large saute pan on medium-high for 2-3 minutes. Combine coriander, salt, and pepper and then coat both sides of the fish.

Place the oil in pan and let it get good and hot. Add the fish and cook 3-4 minutes on each side or until it reaches 145 degrees and the fish will flake easily. Serve over Chickpea Artichoke Salad

To make the salad:

1 bag baby arugula (4-5 oz)

½ c canned, quartered artichokes, chopped

¼ c. red onion, finely chopped

½ c. canned chickpeas (drained and rinsed)

3 Tbsp red wine vinegar

1/3 c. olive oil

¼ tsp salt

1/8 tsp pepper

Combine arugula, chickpeas, onion, and artichokes. Whisk vinegar, oil, salt and pepper until well blended and drizzle desired amount over salad. Toss and serve.

So easy, so delish!!! Enjoy!

And hey, do me a favor ya'll?  Send this month's Navy sailor some love?  They're on a long haul at sea after a brief port, and it'll be awhile til they see land again.  Letters, cards, and packages make the grind a whole lot more bearable!