COOKING SEEDS RECIPES

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CHIA SEED RECIPES | BBC GOOD FOOD



Chia seed recipes | BBC Good Food image

Chia seeds are a great source of fibre and omega-3 fatty acids. Soak them overnight to make a chia pudding breakfast, or serve them in porridge, jams and more.

Provided by Good Food team

Number Of Ingredients 1

CRISPY SALMON WITH MIXED SEEDS RECIPE - NYT COOKING



Crispy Salmon With Mixed Seeds Recipe - NYT Cooking image

This recipe produces not only silky salmon with a crunchy coating of fragrant seeds, but also a shatteringly crisp skin. That’s all thanks to yogurt, which secures the seeds to the salmon and caramelizes into a crust when cooked. Mix assertive and mild seeds for a balance of textures and flavors, or swap in a ready-made seed mix like everything bagel spice or dukkah. Eat the seared salmon with more yogurt, as well as a squeeze of citrus and tuft of herbs for freshness.

Provided by Ali Slagle

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups loosely packed soft herb leaves and tender stems (such as mint, dill, cilantro or parsley, or a combination)
1 lemon or lime
1 cup full-fat Greek yogurt
Kosher salt
1 tablespoon sesame, millet or sunflower seeds
1 1/2 teaspoons fennel, cumin or coriander seeds
1/2 teaspoon black pepper
4 (6-ounce) skin-on salmon fillets
1 tablespoon neutral oil, such as canola or grapeseed

Steps:

  • Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine. 
  • Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you’ll still be able to see the flesh through the yogurt in spots).
  • Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes. 
  • Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it’s saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving. 
  • When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn’t get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.

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