Good Recipes from Friendly Eaters
Dish of the Week: Salmon with Tomato-Ginger Sauce
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1/4 cup coriander seeds, ground medium-fine
1/4 tsp. ground ginger
1/4 tsp. cayenne
2 Tbs. plus 1 tsp. canola oil
4 center-cut salmon fillets, skin removed
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 pint cherry tomatoes, halved
2 tsp. grated fresh ginger
1/2 cup dry white wine
1/4 cup homemade or canned chicken broth
2 Tbs. unsalted butter
2 Tbs. chopped fresh cilantro
In a bowl, combine coriander, ground ginger, and cayenne; mix with 1 Tbs. plus 1 tsp. of the oil to make a paste. Pat the paste on both sides of the salmon fillets; season with salt & pepper. Heat a 12-in skillet over med-high heat. Add the remaining 1 Tbs 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, 3-4 min. Turn the fish and cook until browned on the second side and just cooked through, another 3-4 min. 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 sec. Add tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 min. Remove from heat, toss in fresh ginger, and pour tomatoes over the fish. Put the pan over high heat. Add the wine and boil until reduced by half. Add broth; boil until reduced by half again. Off the heat, swirl in the butter. Season with salt & pepper. Pour sauce over salmon and tomatoes, sprinkle with cilantro, and serve. From www.finecooking.com, by Eva Katz.
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