Ingredients
2 tablespoons coarse salt
1/4 cup coriander seeds, toasted
2 tablespoons packed dark-brown sugar
2 tablespoons black peppercorns, cracked
4 large cloves garlic, thinly sliced
2 large fresh bay leaves, coarsely chopped
3 tablespoons grapeseed oil
4 (7-ounce) skinless salmon fillets
Wilted Savoy Cabbage
Braised Fingerling Potatoes
Green Herb Coulis
Preparation
In a medium bowl, mix together salt, coriander seeds, brown sugar, black peppercorns, garlic, and bay leaves. Rub salt mixture all over salmon fillets and place in a shallow baking dish; let stand at room temperature for 45 minutes. Rinse salmon and pat dry.
Preheat oven to 400 degrees.
Heat grapeseed oil in a large well-seasoned cast-iron skillet over medium-high heat. Add salmon, flesh side down, and cook until browned, about 3 minutes. Increase heat to high and carefully turn salmon. Transfer skillet to oven and cook for 4 minutes. Remove salmon from pan and let stand 3 minutes before serving with cabbage and potato; drizzle with coulis.
