Mustard-and Coriander-Crusted Salmon with Watercress & Parsley Salad

• 1 tablespoon coriander seeds
• 1 teaspoon yellow mustard seeds
• Pinch of crushed red pepper
• One 1 1/4-pound skinless salmon fillet
• Salt and freshly ground 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 of watercress (6 ounces), thick stems discarded
• 1 packed cup flat-leaf parsley sprigs

1. Preheat the oven to 425.
2. In a spice grinder, combine the coriander seeds, mustard seeds and crushed red pepper and pulse until coarsely ground.
3. Season the salmon with salt and pepper, brush with 1 tablespoon of the Dijon mustard and coat with the ground spices.
4. In a large, ovenproof, nonstick skillet, heat 1 teaspoon of the olive oil.
5. Add the salmon, coated side down, and cook over high heat until lightly browned, 2 to 3 minutes.
6. Carefully flip the salmon.
7. Transfer the skillet to the oven and roast the salmon for about 6 minutes, or until just cooked through.
8. Transfer the salmon to a cutting board.
9. In a medium bowl, whisk the lemon juice with the remaining 1 tablespoon of olive oil and 1/2 teaspoon of Dijon mustard.
10. Add the watercress and parsley, season with salt and pepper and toss to coat.
11. Cut the salmon into 6 pieces, transfer to plates and serve the salad alongside.

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

Taken from www.foodandwine.com/recipes/december-2007-mustard-and-coriander-crusted-salmon-with-watercress-parsley-salad (may not work)