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Categories:
potatoes kosher salt unsalted butter chives freshly ground pepper frozen sockeye salmon extra-virgin olive oil ground coriander cabbage tarragon
Viewed: 91 - Published at: 9 years agoIngredients
- 1 pound baby red-skinned potatoes, halved if large
- Kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh chives and/or dill
- Freshly ground pepper
- 4 6 -ounce frozen sockeye salmon fillets (do not thaw)
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon ground coriander
- 1 small head napa cabbage, shredded (about 8 cups)
- 1 teaspoon chopped fresh tarragon
Method
- Put the potatoes in a pot and cover with cold water; season with salt.
- Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot.
- Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm.
- Rinse the salmon under cold water; pat dry.
- Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes.
- Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes.
- Remove from the skillet.
- Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet.
- Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes.
- Season with salt and pepper.
- Serve the salmon with the cabbage and potatoes.
- Photograph by Justin Walker
