1 In a medium sauté pan, over medium heat, toast the coriander seeds, stirring constantly, just until fragrant and beginning to brown. Immediate transfer the seeds to aspice grinder or mortar and pestle.2 Add the peppercorns and grind until fine. Stir in the salt. Set aside. In a large bowl, combine the lemon juice, lemon zest, salt and pepper.3 Whisk to combine. Whisk in the extra-virgin olive oil; set aside. Bring a large saucepan of salted water to a boil over high heat.4 Add the asparagus and cook until tender crisp, about 2 minutes. Transfer the asparagus to a colander, refresh under cold running water to stop the cooking, and drain well. Set aside a few of the pretty tips for garnish.5 Cook the pasta according to the package directions. Drain well. Allow to cool for 5 minutes.6 Pour the dressing over the orzo and stir to combine. Heavily dust both sides of the salmon fillets with the spice mixture.7 In a large sauté pan, heat the olive oil over medium high heat. Add the salmon and cook until golden brown, about 3 minutes.8 Turn and cook until golden brown and the flesh is opaque, about 3 minutes more. To serve, stir the asparagus and parsley into the orzo. Divide the orzo evenly among 6 serving plates.9 Top each with a salmon fillet. Garnish with the reserved asparagus tips and serve immediately.
