Recipe courtesy of John Rees
Coriander Crusted Salmon on Warm Potato and Arugula
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 611
- Total Fat
- 40
- Saturated Fat
- 7
- Carbohydrates
- 30
- Dietary Fiber
- 6
- Sugar
- 4
- Protein
- 34
- Cholesterol
- 78
- Sodium
- 897
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
4 (5-ounce) salmon fillets
2 tablespoons ground coriander seeds
2 tablespoons ground black pepper
Potato salad:
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
Greens:
6 ounces arugula
2 ounces lime juice
1 teaspoon freshly ground black pepper
Salt
Directions
- 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.