Coriander often plays second fiddle in recipes, adding a bright note to complement other spices like cumin or caraway. But in this easy orange-salmon dinner, the spice gets to shine center stage, with orange and citrus serving to heighten its already citrusy flavor.
If you have whole coriander seeds, you’ll use them ground to two different consistencies in this recipe: roughly crushed to create a crust for the salmon, and ground closer to a powder to flavor a velvety pan sauce. If you only have pre-ground coriander, you can use it in both places; the fine grind will make an even smoother sauce, but you’ll miss out on some texture on the fish. If you have both varieties, feel free to split the difference, using crushed on the salmon and ground in the sauce for best results.
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