- 4 tablespoons coriander seed
- 1 teaspoon black peppercorns
- 2 teaspoons kosher salt
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 1/4 cup Extra-virgin olive oil
- 1 pound fresh California asparagus, trimmed and cut into 2-inch pieces
- 1 pound orzo
- 6 salmon fillets, about 4 ounces each
- 1 tablespoons olive oil
- 1/4 cup minced parsley leaves
1 In a medium sauté pan, over medium heat, toast the coriander seeds, stirring constantly, just until fragrant and beginning to brown. Immediate transfer the seeds to aspice grinder or mortar and pestle.
2 Add the peppercorns and grind until fine. Stir in the salt. Set aside. In a large bowl, combine the lemon juice, lemon zest, salt and pepper.
3 Whisk to combine. Whisk in the extra-virgin olive oil; set aside. Bring a large saucepan of salted water to a boil over high heat.
4 Add the asparagus and cook until tender crisp, about 2 minutes. Transfer the asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside a few of the pretty tips for garnish.
5 Cook the pasta according to the package directions. Drain well. Allow to cool for 5 minutes.
6 Pour the dressing over the orzo and stir to combine. Heavily dust both sides of the salmon fillets with the spice mixture.
7 In a large sauté pan, heat the olive oil over medium high heat. Add the salmon and cook until golden brown, about 3 minutes.
8 Turn and cook until golden brown and the flesh is opaque, about 3 minutes more. To serve, stir the asparagus and parsley into the orzo. Divide the orzo evenly among 6 serving plates.
9 Top each with a salmon fillet. Garnish with the reserved asparagus tips and serve immediately.
Source: California Asparagus Commision