Pan-seared Crusted Salmon With Cherry Tomato–ginger Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/4 cup coriander seed, ground medium-fine
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne
• 2 tablespoons canola oil
• 1 teaspoon canola oil
• 4 (6 ounce) center-cut salmon fillets, skin removed
• kosher salt
• fresh ground black pepper
• 2 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 2 teaspoons grated fresh ginger
• 1/2 cup dry wine
• 1/4 cup chicken broth (homemade or low-salt canned)
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 in a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
• 2 pat the paste on both sides of the salmon fillets and season with salt and pepper.
• 3 heat a 12-inch heavy-based skillet over medium-high heat.
• 4 add the remaining 1 tablespoon oil and swirl to coat.
• 5 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 to 4 minutes.
• 6 turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
• 7 transfer to a warm platter.
• 8 pour off all but a film of fat from the pan.
• 9 add the garlic and sauté until fragrant, about 15 seconds.
• 10 add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
• 11 remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
• 12 put the pan over high heat.
• 13 add the wine and boil until reduced by half.
• 14 add the broth; boil until reduced by half again.
• 15 off the heat, swirl in the butter.
• 16 season with salt and pepper to taste.
• 17 pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.