Coriander Crusted Salmon on Warm Potato and Arugula

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m
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  • 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
  • Salt


Step 1

Preheat the oven to 350 degrees F.

Step 2

Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a bowl, mix the arugula with the lime juice, black pepper, and salt.

Step 7

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.

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