Mustard-and-Coriander-Crusted Salmon

• 1 tablespoon coriander seeds
• 1 teaspoon mustard seeds
• Pinch of crushed red pepper
• 1 1/4 pounds skinless salmon fillet in one piece
• Salt and freshly ground black pepper
• 1 tablespoon plus 1/2 teaspoon Dijon mustard
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 bunch watercress (6 ounces), thick stems discarded
• 1 cup tightly packed flat-leaf parsley leaves

1. Preheat the oven to 425.
2. In a coffee grinder, coarsely grind the coriander seeds with the mustard seeds and crushed red pepper.
3. Season the salmon fillet with salt and black pepper and spread 1 tablespoon of the mustard evenly over the fillet.
4. Press the ground spices into the mustard.
5. In a large nonstick ovenproof skillet, heat 1 teaspoon of the oil.
6. Add the salmon fillet, mustard side down, and cook over high heat until lightly browned, 2 to 3 minutes.
7. Carefully turn the salmon.
8. Transfer the skillet to the oven and roast the salmon for 6 minutes or until cooked through.
9. Transfer the fillet to a cutting board.
10. Meanwhile, in a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of mustard.
11. Add the watercress and parsley, season with salt and pepper and toss to coat.
12. Cut the salmon fillet into 4 pieces and serve with the salad.

coriander seeds, mustard seeds, red pepper, salmon fillet, salt, mustard, extravirgin olive oil, lemon juice, tightly packed flatleaf parsley

Taken from www.foodandwine.com/recipes/mustard-and-coriander-crusted-salmon (may not work)