Coriander Crusted Salmon On Warm Potato And Arugula Recipes

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

Steps:

• Heat a medium Dutch oven over medium-high heat and add 2 tablespoons of the oil. Add the leeks and salt and cook, stirring often, until the leeks are very soft, about 5 minutes. Add the potatoes and stir to combine. Cook for an additional 2 minutes to let the flavors marry. Stir in the chicken broth and pepper flakes. Add the cheese rind and bring to a simmer. Reduce the heat to medium low to maintain a gentle simmer and cook until the potatoes are tender, about 20 minutes. Stir in the arugula and cook until wilted, about 1 minute. Remove from the heat and discard the cheese rind.
• Add the remaining 1/4 cup olive oil and the lemon juice. Using a handheld blender, puree until completely smooth. Ladle into bowls or cups and top evenly with the mascarpone.

Steps:

• In a small bowl, combine coriander, flour, almonds, salt, and pepper. Place on a shallow dish. Drizzle flesh side of salmon with olive oil and coat with coriander mixture.
• In a large nonstick skillet, heat about 1 tablespoon olive oil over medium-high heat. When oil is hot, carefully place salmon in the pan, flesh side down. Let cook, without moving, 2 minutes. Turn, and cook, until just cooked through, 3 to 4 minutes. Drizzle with olive oil and serve immediately with lemon wedges.

Steps:

• In a small dish, combine the salt, pepper and coriander. Sprinkle over salmon. In a nonstick skillet, cook salmon in oil over medium heat for 4 minutes on each side. Add the garlic, lime juice and hot pepper sauce. Reduce heat; cover and cook 3-4 minutes longer or until fish flakes easily with a fork.

Steps:

• For the vinaigrette, reduce the cider in a sauté pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve.
• For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly.
• For the salad, combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad.
• Recipe by Chef Todd Downs

Steps:

• For the crust: In a bowl, blend the panko, mustard seeds, coriander seeds and parsley together. Season with salt and pepper.
• For the wash: In a second bowl, blend the mustard with 1/2 cup water, whisking well to blend.
• For the sauce: Whisk the yogurt, sour cream, watercress, vinegar, mint and garlic in a bowl. To ensure the spices are blended, scrape the sides and whisk a second time. Hold at room temperature if using within 30 minutes, or refrigerate for future usage.
• For the salmon: Coat the salmon with the wash, and then finish the top side (skin side) with the crust. Repeat the process with each fillet.
• In medium saute pan over medium heat, coat the bottom of the pan with the oil. When warmed, add the crusted side of the salmon to the pan and cook, in batches, until golden brown, 2 to 3 minutes. Flip the fish and finish cooking until desired temperature. Remove from the pan.
• Finally, sauce the plates with 2 ounces of the watercress/mint sauce. Top with the salmon and fresh herbs if desired.

Steps:

• Preheat oven to 350F degrees.
• Line a baking dish with parchment paper or foil, large enough to fold over and seal.
• Place the fillets in the middle off the dish and sprinkle with coriander and thyme.
• Grind a little sea salt over the fillets.
• Place one or two lemon slices on each fillet.
• The lemon peel can be a bit strong; if you wish, you can remove the peel with a paring knife before putting the slices on the fillets.
• Fold the parchment paper over the fillets and staple or paper clip, or fold the foil and crimp to seal.
• Bake for about 18 minutes.
• When salmon is done remove to a plate.
• Place a fresh slice of lemon on each fillet and a sprig of fresh thyme, and serve.
• Variations: Add some shrimp and scallops in with the salmon.
• Anoint the salmon with a tablespoon of dry white wine or dry vermouth prior to adding the seasonings.

Steps:

• Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
• Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
• Preheat oven to 400.
• Arrange fish on the rack of a roasting pan coated with cooking spray. Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Serve with lemon wedges.
• Note: The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.

Steps:

• Heat oven to 400°F Line 2 baking sheets with foil, then brush 1 teaspoons of the oil over each.
• Arrange tomato slices in a single layer over one of the baking sheets. Season with 1/4 teaspoons each of the salt and pepper. Roast tomatoes for 20-25 minutes, then cut into 1-inch chunks. Set aside.
• Use the slicing side of a box grater or mandoline. Slice potatoes into very thin disks, discarding ends. Arrange potato slices in a single layer on second baking sheet.
• Add them to oven and roast until golden brown and crispy, about 15 minutes. Set aside.
• While potatoes and tomatoes roast, remove any bones from the salmon. Season both sides wirth 1/4 teaspoons each of salt and pepper.
• In a large oven-safe skillet over medium-high, heat remaining 2 teaspoons oil. When oil is very hot, slide salmon fillets into pan and cook until golden on underside, about 5 minutes. Carefully turn salmon over and cook until golden brown on the second side, about another 4 minutes.
• Place skillet in oven. Bake for about 5 minutes or until salmon is just opaque at the center. Transfer fish to serving plates and cover to keep warm.
• Return skillet to medim heat on stovetop. Add peppers, arugula and capers. Stir until greens are wilted, 1-2 minutes.
• In a small bowl, stir together vinegar and cornstarch, then add mixture to skillet. Add tomatoes and stir until relish is heated through and slightly thickened, 1-2 minutes.
• Top each serving of salmon with potato slices and arugula and tomato relish.