Wild salmon is a great source of heart-healthy protein, which is necessary to maintain and repair the body, including the skin on a cellular level. It is rich in long-chain omega-3 essential fatty acid which protects heart health, inhibits inflammation, acts as a natural antidepressant, and helps keep skin young, supple, and radiant. Incorporate more into your diet to experience these skin, brain, mood, health, and energy benefits!
- 1 tablespoon coriander seeds
- 1 teaspoon mustard seeds
- Pinch of crushed red pepper
- 1 ¼ pounds skinless wild salmon fillet, in 1 piece
- Salt and freshly ground black pepper
- 1 tablespoon plus ½ teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 bunch or bags B&W watercress (8 ounces), thick stems discarded
- 1 cup tightly packed fresh flat-leaf parsley leaves
- Preheat the oven to 425°F.
- Combine the coriander seeds, mustard seeds, and crushed red pepper flakes in a spice grinder, and coarsely grind.
- Season the salmon filet with salt and pepper, and spread the 1 tablespoon mustard evenly over the fillet. Press the ground spices into the mustard.
- Head the 1 teaspoon oil in a large nonstick ovenproof skillet over high heat. Add the salmon filet, mustard side down, and cook until lightly browned, 2 to 3 minutes. Carefully turn the salmon over, and transfer the skillet to the oven. Roast the salmon for 6 minutes, or until cooked through. Transfer the fillet to a cutting board.
- Meanwhile, in a medium bowl, whisk the lemon juice with the remaining 1 tablespoon olive oil and ½ teaspoon mustard. Add the watercress and parsley, season with salt and pepper, and toss to coat. Cut the salmon into 4 pieces and serve.
As originally published in Dr. Perricone’s Forever Young Metabolic Diet book