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Coriander-&-Lemon-Crusted Salmon with Asparagus Salad & Poached Egg
Ingredients
- tablespoon coriander seeds
- 1 teaspoon lemon zest
- ¾ teaspoon fine sea salt, divided
- ½ teaspoon crushed red pepper
- 1 pound wild salmon (see Tips), skin-on, cut into 4 portions
- 1 pound asparagus, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh tarragon
- ¼ teaspoon ground pepper, plus more for garnish
- 8 cups water
- 1 tablespoon white vinegar
- 4 large eggs
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