- 4 (5-ounce) salmon fillets
- 2 tablespoons ground coriander seeds
- 2 tablespoons ground black pepper
- 3 teaspoons Dijon mustard
- 1 teaspoon soy sauce
- 1 ounce chopped chives
- 1 red onion, sliced
- 3 teaspoons rice wine vinegar
- 6 tablespoons olive oil
- 8 ounces red Catskill cranberry potatoes
- 8 ounces blue potatoes
- 6 ounces arugula
- 2 ounces lime juice
- 1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
In a bowl, mix the arugula with the lime juice, black pepper, and salt.
To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.