Salmon with Coriander Rub and Lime Cream

Preparation

1. Step 1

   Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. Transfer seeds to medium bowl; cool. Using spice mill or mortar with pestle, grind seeds to medium consistency (not powder). Pour seeds into 13x9x2-inch glass baking dish. Add 6 tablespoons olive oil, garlic, and 2 teaspoons lime peel. Whisk to blend. Add salmon to oil-spice mixture in dish. Turn to coat. Cover and chill at least 1 hour and up to 3 hours, turning salmon occasionally.

   Step 2

   Position rack in top third of oven and preheat to 450°F. Brush heavy rimmed baking sheet with oil to coat. Working with 1 fillet at a time, brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, spacing 2 inches apart. Sprinkle with salt and pepper. Roast fillets until just opaque in center, about 7 minutes.

   Step 3

   Meanwhile, whisk sour cream, lime juice, and remaining 3/4 teaspoon lime peel in medium bowl to blend. Season lime cream to taste with salt and pepper.

   Step 4

   Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.