Ingredients
1 1/2 teaspoons ground coriander
2 tablespoons Wondra flour
2 tablespoons finely ground almonds
Coarse salt and freshly ground pepper
Extra-virgin olive oil
4 salmon boneless fillets (6 ounces each and about 1/2-inch thick), skin-on
4 lemon wedges
Preparation
In a small bowl, combine coriander, flour, almonds, salt, and pepper. Place on a shallow dish. Drizzle flesh side of salmon with olive oil and coat with coriander mixture.
In a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. When oil is hot, carefully place salmon in the pan, flesh side down. Let cook, without moving, 2 minutes. Turn, and cook, until just cooked through, 3 to 4 minutes. Drizzle with olive oil and serve immediately with lemon wedges.
