Apelsinlax med koriander

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1. 1
   Coarsely crush 3 Tbsp. coriander seeds with a mortar and pestle or very coarsely grind in a spice mill; transfer to a plate. Finely crush (or grind) remaining 3 Tbsp. coriander seeds; transfer to a small bowl and set aside. (Alternatively, you can use 2 Tbsp. ground coriander.)
2. 2
   Thinly slice 1 orange half into rounds; remove seeds. Squeeze juice from other 1 orange half into a measuring glass until you have ¼ cup. Set aside separately.
3. 3
   Pat four 4–6-oz. skinless salmon fillets dry and season with kosher salt on both sides. Working one at a time, press fillets into coarsely crushed coriander to coat on 1 side. Transfer, coriander side up, to a large plate.
4. 4
   Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Arrange salmon, coriander side down, in pan and cook until golden brown underneath, about 3 minutes. Turn fillets over and cook until flesh is just opaque throughout, about 3 minutes. Transfer to a platter.
5. 5
   Add 2 medium shallots, halved through root end, thinly sliced lengthwise, to same skillet; season with salt. Cook, stirring often, until slightly softened, about 2 minutes. Add reserved finely crushed coriander and cook, stirring, until fragrant, about 1 minute. Stir in ¼ cup fresh lemon juice and reserved orange juice, then add 2 Tbsp. unsalted butter, reserved orange slices, and ⅓ cup water. Cook, stirring often, until sauce is slightly thickened and orange slices are tender, about 2 minutes.
6. 6
   Spoon sauce and orange slices over salmon; top with cilantro leaves with tender stems.