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–+ servings

Sweet Hot Coriander Salmon with Strawberry Tomato Salad

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Salad
Cuisine: Seafood
Ingredients Method

Ingredients
  

SALMON
  • 2 tbsp extra virgin olive oil
  • 4 5 ounce pieces of wild salmon
  • 1.5 tsp coriander
  • 1.5 tsp brown sugar
  • 1.5 tsp chili powder
  • 1.5 tsp Sriracha sauce
  • sea salt
STRAWBERRY TOMATO SALAD (from Southern Living)
  • 1 1/2 cups fresh strawberries, chopped
  • 1/2 pound assorted small heirloom, cherry and grape tomatoes, halved
  • 1/3 cup chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 tsp loosely packed lemon zest
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Method
 

SALMON
  1. Preheat oven to 400F
  2. Combine coriander, brown sugar, chili powder, Sriracha sauce in a small bowl. Season with salt. Pat salmon dry and rub mixture into both sides of fish, including skin. Let sit for 15 minutes. In the meantime make the salad.
  3. Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
  4. Good salmon is expensive so if unsure, use a thermometer. It makes life so much easier!
SALAD
  1. Combine all ingredients and serve in bowl or arrange on platter leaving room in center for salmon. Make this first because the salmon is going to require your attention.

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