From the new cookbook Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden by Jeanne Kelley (Running Press Books; $35). Yield: 6 servings
1 1/2 T coriander seeds
1 cup plain yogurt
2 T tahini
1 T fresh lemon juice
1 clove garlic, pressed
1/2 t grated lemon zest
1/4 cup chopped fresh cilantro
2 T chopped fresh dill
salt and pepper
2 T honey
2 T fresh lemon juice
2 cloves garlic, pressed
1 T olive oil
1 t paprika
6 (5- to 6-ounce) skinless salmon fillets (about 1 3/4 inches thick)
2 large yellow bell peppers, cut into 1/2-inch strips
salt and pepper
Toast the coriander seeds in a small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Remove from the heat and let the seeds cool slightly. Crush the coriander in a mortar with a pestle or coarsely grind in a spice grinder. Set aside.
TO MAKE THE SAUCE: Stir the yogurt, tahini, lemon juice, garlic and lemon zest together in a small bowl. Mix in 1 teaspoon of the crushed coriander, the cilantro and dill. Season with salt and pepper to taste. (Can be prepared to this point up to 1 day ahead.)
TO PREPARE THE SALMON: Whisk the honey, lemon juice, garlic, olive oil, paprika and remaining crushed coriander together in a shallow baking dish. Add the salmon and turn to coat it. Cover and refrigerate for 15 minutes and up to 1 hour.
Preheat the oven to 400. Brush two large baking sheets with olive oil.
Transfer the salmon to one of the prepared baking sheets and the bell peppers to the other; season both with salt and pepper. Roast in the oven until the salmon is opaque in the center and the bell peppers are tender, about 10 minutes.
Transfer the peppers to a platter; top with the salmon. Garnish with cilantro and dill sprigs and serve with the yogurt sauce.