Pastrami Salmon
A flavorful salmon dish with a pastrami-style spice crust, served with golden roasted new potatoes. The salmon is brushed with a sweet and spicy molasses glaze and crusted with cracked peppercorns and coriander seeds.
Ingredients
- •1 lb new potatoes, halved
- •1 tablespoon extra-virgin olive oil
- •2 tablespoons black peppercorns
- •2 tablespoons coriander seeds
- •4 fillets skinless salmon fillets
- •2 tablespoons molasses
- •½ teaspoon kosher salt
- •½ teaspoon paprika
- •¼ teaspoon cayenne pepper
- •2 tablespoons chopped parsley
Cooking Instructions
- 1.
Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.
35 min
- 2.
Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.
5 min
- 3.
In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.
5 min
