Pan-Seared Crusted Salmon With Cherry Tomato–ginger Sauce
photo by Kitty Z
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄4 cup coriander seed, ground medium-fine
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon cayenne
- 2 tablespoons canola oil
- 1 teaspoon canola oil
- 4 (6 ounce) center-cut salmon fillets, skin removed
- kosher salt
- fresh ground black pepper
- 2 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 2 teaspoons grated fresh ginger
- 1⁄2 cup dry white wine
- 1⁄4 cup chicken broth (homemade or low-salt canned)
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh cilantro
directions
- In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
- Pat the paste on both sides of the salmon fillets and season with salt and pepper.
- Heat a 12-inch heavy-based skillet over medium-high heat.
- Add the remaining 1 tablespoon oil and swirl to coat.
- When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
- Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
- Transfer to a warm platter.
- Pour off all but a film of fat from the pan.
- Add the garlic and sauté until fragrant, about 15 seconds.
- Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
- Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
- Put the pan over high heat.
- Add the wine and boil until reduced by half.
- Add the broth; boil until reduced by half again.
- Off the heat, swirl in the butter.
- Season with salt and pepper to taste.
- Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
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Reviews
-
Very nice! I had to use ground coriander, I ended up needing about a tablespoon to make the paste. But the flavor of the dish was still very good. The butter in the sauce really makes it! The only thing I might change next time is to use a bit more fresh ginger, I really like it and it was a little subtle in this dish. But I'll definitely be making this again. Thanks!
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.