|1. Preheat the oven to 450
Grind the pepper coarsely in a mortar. It will get ground more finely when you grind in the coriander seeds.
|2. Add the coriander seed and
pound it with the pestle. The coriander seeds will break up as you
|3. Make up the bread crumbs. We
chop ours. You can grate yours. For all we know, you can use panko.
|4. Toss the bread crumbs, the
olive oil, the ground pepper and coriander seed mix with the salt.
|5. Skin the salmon filet and
spread it out flat. If you have a thick filet, you might want to
butterfly it, that is, cut it most of the way through and spread it out
so it is wider.
If you have scraps of salmon, just dump them on top. You can even use them to patch holes in the filet.
|6. Spread about 2/3 of the
filling mix out on the filet and roll it up into a sort of spiral. Dump
the rest of the filling mix on top and press against the outside of the
rollup to cover.
You can tied it in place with butcher's twine, or just give it a firm pat or two. Tying makes it look a little nicer, if that matters.
Put in a 450 degree Fahrenheit oven, and bake for 45 minutes.
|7. Clean and dice a red bell
Remove the stems from the dried red peppers and cut them into squares with a sharp knife.
|8. Add the honey. We microwave
our honey jar for 30 to 40 seconds so it is easier to pour, but watch
out. If you microwave honey in a plastic jar too long, you get a real
|9. Squeeze the limes and add the
|10. Clean and chop up the fresh
coriander and add to the mix.
|11. Bring the mix to a boil,
then lower the heat to a simmer for about 20 minutes.
|12. Slice the rollup into inch
thick slices and serve with the sauce. We'd have shown you a picture
here, but we ate it all.