Herb-Crusted Salmon With Cherry Tomato-Ginger Sauce

A delectable dish featuring pan-seared salmon fillets coated in a flavorful herb crust, served with a tangy cherry tomato-ginger sauce.

Ingredients

1⁄4	cup ground medium-fine
1⁄4	teaspoon
1⁄4	teaspoon
2	tablespoons
1	teaspoon
4	(6 ounce), skin removed
2	minced
1	pint halved
2	teaspoons grated
1⁄2	cup
1⁄4	cup (homemade or low-salt canned)
2	tablespoons
2	tablespoons chopped

Instructions

• 1. In a small bowl, combine the coriander, ground ginger, and cayenne. Mix with 1 tablespoon plus 1 teaspoon of canola oil to create a fragrant paste.
  2. Gently pat the herb paste on both sides of the salmon fillets and generously season with kosher salt and fresh ground black pepper.
  3. Heat a 12-inch heavy-based skillet over medium-high heat, then add the remaining 1 tablespoon of canola oil. Swirl to evenly coat the skillet.
  4. Once the oil is hot but not smoking, carefully add the salmon fillets. Sear until the bottom is well browned and the bottom half of the fish turns opaque, about 3 to 4 minutes.
  5. Flip the fillets and continue cooking until the second side is browned and the salmon is just cooked through, for another 3 to 4 minutes.
  6. Transfer the cooked salmon to a warm platter and lightly drain excess fat from the skillet.
  7. Add minced garlic to the skillet and sauté until fragrant, around 15 seconds. Incorporate the cherry tomatoes, sprinkle with salt, and sauté until slightly softened for approximately 2 minutes.
  8. Remove the skillet from the heat, mix in the grated ginger, and drizzle the tomato mixture over the salmon fillets.
  9. Return the skillet to high heat, pour in the white wine, and simmer until reduced by half. Add the chicken broth and boil until reduced by half again.
  10. Off the heat, swirl in unsalted butter to enrich the sauce. Adjust the seasoning with salt and pepper to taste.
  11. Pour the flavorful sauce over the herb-crusted salmon and tomatoes, garnish with freshly chopped cilantro, and serve immediately.

Jul 20, 2024