Coriander Crusted Salmon Over Spinach Salad

Heart disease is not just a disease that affects older people. In fact, it is the leading cause of death in women 35 and older. Heart disease is six times more deadly for women than breast cancer and sadly, the symptoms often go unrecognized and untreated so check with your doctor.

For more information on risk factors and warning signs, check out the Women's Heart Center at Deborah Heart and Lung.
Chef Walter Staib is the chef ambassador for Deborah – He's offered a recipe that can actually help prevent heart disease.

Coriander Crusted Salmon over Spinach Salad
A Recipe by Chef Walter Staib

Serves 6

2 tablespoons Dijon mustard
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Freshly ground black pepper
1 pinch red pepper flakes
8 2 ounce Salmon fillets
1 dash Worcestershire Sauce
1 lemon, juiced
¼ cup whole coriander seeds
1 12-ounce bag baby spinach
1 cup red onion, julienned
1 cup white mushrooms, sliced
½ cup walnuts, chopped
2 hard boiled eggs, chopped

Make salad dressing by putting mustard in a small bowl. While whisking, add balsamic vinegar. Whisk vigorously while streaming in olive oil to create an emulsion. Season with pepper and red pepper flakes.
Preheat oven to 425 degrees.

Mix together the lemon juice dash of Worcestershire sauce in a small bowl and pour over salmon fillets. Let sit for no more than five minutes to marinated. Drain any excess liquid and press fillets into coriander seeds.

Put fillets in oven and cook five minutes, or until desired doneness.

While fish is cooking toss spinach in dressing and place in a large bowl. Top with onions, mushrooms, walnuts and boiled eggs. Serve salmon with salad.