Pan-Seared Salmon with Cherry Tomato–Ginger Sauce
In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a food processor or spice grinder; pre-ground coriander will be too fine.
To learn more, read the article:
Cooking with Fresh Ginger
1/4 cup coriander seeds, ground medium-fine
1/4 tsp. ground ginger
1/4 tsp. cayenne
2 Tbs. plus 1 tsp. canola oil
4 center-cut salmon fillets (about 6 oz. each), skin removed
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 pint cherry tomatoes, halved
2 tsp. grated fresh ginger
1/2 cup dry white wine
1/4 cup homemade or low-salt canned chicken broth
2 Tbs. unsalted butter
2 Tbs. chopped fresh cilantro
In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 Tbs. plus 1 tsp. 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 min. Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 min. 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 min. 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.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 55
, pp. 60-65
January 1, 2003