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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.