Prep 15 mins
Cook 15 mins
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.
- 59.14 ml coriander seed, ground medium-fine
- 1.23 ml ground ginger
- 1.23 ml cayenne
- 29.58 ml canola oil
- 4.92 ml canola oil
- 4 (680.38 g) center-cut salmon fillets, skin removed
- kosher salt
- fresh ground black pepper
- 2 garlic cloves, minced
- 473.19 ml cherry tomatoes, halved
- 9.85 ml grated fresh ginger
- 118.29 ml dry white wine
- 59.14 ml chicken broth (homemade or low-salt canned)
- 29.58 ml unsalted butter
- 29.58 ml chopped fresh cilantro
- 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.
We really enjoyed this salmon recipe. It had really nice flavor. The only change we made was to use prepared ginger in a tube to save a little grating time. I would definitely make this again. Thanks!
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!