Coriander Crusted Salmon On Warm Potato And Arugula Recipes

CORIANDER SALMON

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.

WARM ARUGULA VICHYSSOIS

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.

CORIANDER-CRUSTED SALMON

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.

CORIANDER-CRUSTED SALMON

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.

CORIANDER CRUSTED SALMON ON WARM POTATO AND ARUGULA

Steps:

• Preheat the oven to 350 degrees F.
• Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
• In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
• In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
• With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
• In a bowl, mix the arugula with the lime juice, black pepper, and salt.
• To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.

POTATO AND CASCABEL-CRUSTED HALIBUT WITH MANGO-CARROT BROTH AND MANGO-GREEN ONION SALSA

Steps:

• In a medium saucepan over high heat, combine the juices, fennel, coriander and chile and bring to a boil. Reduce the heat and simmer 20 minutes, or until reduced by half. Strain through a fine strainer and season to taste with salt and pepper.
• Mango-Green Onion Salsa: Combine all ingredients in a medium bowl and season with salt and pepper.
• Halibut: Season the fillet on both sides, to taste, with salt and pepper. Cover the flesh side with a thin layer of the shredded potatoes, pressing down so it adheres, and sprinkle with the chile powder. Heat the olive oil in a large saute pan over medium-high heat until it begins to smoke. Cook the fillets, potato-side down, until the potatoes are lightly browned and cooked through, about 2 minutes. Reduce the heat to medium, turn the fillets, and cook until done to taste, about 3 to 4 minutes. Pour the mango-carrot broth into a large serving bowl and arrange the fillets in the bowl. Top each fillet with mango-green onion salsa and serve any remaining salsa on the side.

CORIANDER-CRUSTED FISH WITH CHICKPEA ARTICHOKE SALAD

Steps:

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CORIANDER-&-LEMON-CRUSTED SALMON WITH ASPARAGUS SALAD & POACHED EGG

Steps:

• Position a rack in upper third of oven; preheat broiler to high. Coat a rimmed baking sheet with cooking spray.
• Toast coriander in a small skillet over medium heat, shaking the pan frequently, until fragrant, about 3 minutes. Pulse the coriander, lemon zest, 1/2 teaspoon salt and crushed red pepper in a spice grinder until finely ground. Coat the salmon flesh with the spice mixture (about 1 1/2 teaspoons per portion) and place the salmon on the prepared baking sheet.
• Cut off asparagus tips and very thinly slice stalks on the diagonal. Toss the tips and slices with oil, lemon juice, mint, tarragon, pepper and the remaining 1/4 teaspoon salt. Let stand while you cook the salmon and eggs.
• Bring water and vinegar to a boil in a large saucepan.
• Meanwhile, broil the salmon until just cooked through, 3 to 6 minutes, depending on thickness (see Tips). Tent with foil to keep warm.
• Reduce the boiling water to a bare simmer. Gently stir in a circle so the water is swirling around the pot. Crack eggs, one at a time, into the water. Cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
• To serve, divide the asparagus salad and salmon among 4 plates. Make a nest in each salad and top with a poached egg.