Yield: 6 servings. 4 Tbsp. coriander seed 1 tsp. black peppercorns 2 tsp. kosher salt 3 Tbsp. freshly squeezed lemon juice 1 Tbsp. freshly grated lemon zest 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil 1 lb. fresh California Asparagus, trimmed and cut into 2" pieces 1 lb. orzo 6 salmon fillets, about 4 oz. each 1 Tbsp. olive oil 1/4 cup minced parsley leaves In medium saute pan over medium heat, toast coriander seeds, stirring constantly, just ...
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