Cilantro Salmon

Cilantro Salmon
Staff Writer
Cilantro Salmon

Molly Aronica

Cilantro Salmon

Salmon is a great go-to fish — it's easy to cook, easy to split into portions, and extremely versatile when it comes to cooking methods. When it comes to the flavor profile of salmon, this is a fish that can stand up to big bold sauces — especially ones laced with herbs and citrus.

This recipe lets the natural flavor of the salmon shine through, with the fish simply pan-roasted and topped with a bright, fresh cilantro sauce. 

Click here to see The New and Improved Farm-Raised Salmon story.

2
Servings
294
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  teaspoon  olive oil
  • Two  6-ounce salmon fillets, skin on
  • Coarse salt and black pepper, to taste
  • 1  cup  fresh cilantro, rinsed
  • medium-sized shallot, roughly chopped
  • Zest and juice of 1 meyer lemon
  • 1  teaspoon  rice wine vinegar
  • 1  tablespoon  extra-virgin olive oil

Directions

Heat a frying pan over medium-high heat for 5 minutes with a teaspoon of olive oil. Meanwhile, season the fleshy side of the salmon with salt and pepper and then add it to the pan, skin side down. Cook the salmon for 4 minutes on the first side, then flip the fillets and cook for 3 minutes on the other side. Transfer the fish to a plate and let it rest for a minute or two. 

To make the sauce, add the cilantro, shallot, lemon, and vinegar to the bowl of a food processor and pulse 15 times, or until everything is combined fully. Turn the food processor back on and slowly add the olive oil in a steady stream through the feeding tube until the mixture comes together in a smooth paste. 

Top the salmon fillets with the cilantro sauce and serve immediately. 

Nutritional Facts

Total Fat
18g
26%
Saturated Fat
4g
17%
Cholesterol
94mg
31%
Carbohydrate, by difference
1g
1%
Protein
30g
65%
Vitamin A, RAE
2µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
6mg
1%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
36mg
11%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
293mg
42%
Selenium, Se
48µg
87%
Sodium, Na
64mg
4%
Thiamin
1mg
91%
Water
62g
2%
Zinc, Zn
3mg
38%

Cilantro Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Cilantro Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.