Makes 6 servings
1/4 c. coriander seeds
4 tsps. cumin seeds
6 tbsp. extra-virgin olive oil plus additional for brushing
4 large garlic cloves, pressed
3 tsp. finely grated lime peel, divided
6 6 oz. skinless Salmon fillets (about 1 inch thick)
1/2 cup sour cream
3 tbsp. fresh lime juice
Chopped fresh cilantro
Toast coriander and cumin seeds in heavy medium skillet over medium-high until slightly darker and fragrant, stirring often, about 3-4 minutes. Transfer to bowl to cool. Grind seeds to medium consistency (not powder). Pour seeds into 13x9x2 baking dish. Add the olive oil, garlic, and 2 tsps. lime peel. Whisk to blend. Add salmon to mixture in dish and turn to coat. Cover and chill at least 1 hour and up to 3, turning occasionally.
Whisk the sour cream, lime juice, and remaining lime peel in bowl to blend. Season lime cream to taste with salt and pepper. Can refrigerate but should be at room temperature to serve with salmon.
Position rack in top third of oven and preheat to 450 degrees. Brush heavy rimmed baking sheet with oil to coat. Take each fillet and brush off enough excess spices to leave thin coating. Arrange fillets on prepared sheet, sprinkle with salt and pepper, and roast until just opaque in center, about 7 minutes.
Arrange fillets on platter. Sprinkle each generously with chopped cilantro. Serve with lime cream.