Pan-Seared Crusted Salmon With Cherry Tomato–Ginger Sauce - cooking recipe

Ingredients

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 white wine
1/4 cup chicken broth (homemade or low-salt canned)
2 tablespoons unsalted butter
2 tablespoons chopped fresh cilantro

Preparation

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.
Pat the paste on both sides of the salmon fillets and season with salt and pepper.
Heat a 12-inch heavy-based skillet over medium-high heat.
Add the remaining 1 tablespoon 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 to 4 minutes.
Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
Transfer to a warm platter.
Pour off all but a film of fat from the pan.
Add the garlic and saute until fragrant, about 15 seconds.
Add the tomatoes, sprinkle with salt, and saute until slightly softened, about 2 minutes.
Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
Put the pan over high heat.
Add the wine and boil until reduced by half.
Add the broth; boil until reduced by half again.
Off the heat, swirl in the butter.
Season with salt and pepper to taste.
Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.