Pan-Seared Crusted Salmon With Cherry Tomato–ginger Sauce

Recipe by spatchcock
READY IN: 30mins




  • 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.