Coriander Crusted Salmon On Warm Potato And Arugula
Serves: 4
Jolie Turcotte
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 tsps
Dijon Mustard1 tsp
Soy Sauce30 g
Chives (chopped)3 tsps
Rice Wine Vinegar6 tbsps
Olive Oil170 g
Arugula60 g
Lime Juice1
SaltDirections:
1
Preheat the oven to 350 degrees F
2
Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside
3
In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar
4
Slowly whisk in the olive oil until emulsified
5
Set aside
6
Cut the potatoes into 1/2-inch cubes with the skins on
7
Blanch in very salty water and keep warm
8
In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer
9
Season with salt and pepper and keep aside
10
With a very hot skillet, sear the salmon, coriander side down, with a little olive oil
11
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
12
In a bowl, mix the arugula with the lime juice, black pepper, and salt
13
To serve, spoon the warm potato salad on the center of each plate
14
Place the salmon fillets on top and add the arugula around the plate