By now I'm sure we all know how good salmon is for you. Omega-3's and all that shit. Sometimes salmon can taste bland, boring or worst of all, fishy. Blech.
Of course, picking a good fillet of salmon is the first step, but even the best wild-caught Alaskan salmon can taste like wild-caught Alaskan poo-poo. It's all about seasoning and how long you cook it.
In terms of how long you cook it, that depends on personal taste. My mother happens to HATE undercooked salmon, she likes her salmon dry and super flaky. My friend on the other hand, likes her salmon borderline sashimi-style. I'm somewhere in the middle. I want a flaky light pink salmon that is also moist and juicy. I find that 375F for about 25-30 minutes works for me. So at the end of the day, do you boo boo *In Katt William's voice*.
Finely dice the garlic, ginger and parsley.
Season your salmon thusly:
I hope you preheated your oven to 375F, because it's time to pop this little sucker in the oven for about 20-30 minutes or until it reaches desired doneness.
Dice and season the cuke, slice the onion and finely chop the parmesan and parsley together.
Now it's just a matter of assembling, dressing and tossing.
Top salad with the salmon:
For Crusted Salmon:
One fillet of salmon
1 clove of garlic
1 small piece of ginger
1 bunch of parsley
1 teaspoon of whole coriander seed
1/2 teaspoon of whole fennel seed
seasoned salt to taste
S&P to taste (go easy on the S, because you will adding seasoned salt as well)
a head of romaine lettuce, shredded
1 hothouse/English cucumber (the big one wrapped in plastic)
half a red onion, sliced into half moons
about 1/4 cup of parmesan cheese
small bunch of parsley
drizzle of extra virgin olive oil and balsamic vinegar
S&P to taste
For Crusted Salmon:
Preheat the oven to 375F.
Place salmon skin side down and season the top with a tiny bit of salt and a good amount of pepper.
Top with some seasoned salt.
Crush the coriander and fennel in a mortar & pestle, or coffee/spice grinder or just whack them with something heavy.
Sprinkle the crushed spices on top of the salmon, pressing down to ensure they stick to the salmon.
Finely dice the garlic, ginger and parsley and top the salmon with that mixture as well.
Bake in the oven for 20-30 minutes, or until desired doneness.
Rinse and dry the chopped Romaine lettuce.
Dice up the cucumber and lightly sprinkle with S&P.
Slice half of a red onion into thin half moons.
Finely dice the parmesan and parsley together.
Mix all the ingredients into a bowl.
Drizzle with balsamic vinegar, extra virgin olive oil and, if you want, another sprinkling of S&P.
Toss and top with the salmon.