-
1
1.
-
2
Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan.
-
3
Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes.
-
4
Add the ground coriander and cumin, and cook 1 minute, stirring constantly.
-
5
Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer.
-
6
Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes.
-
7
Remove from the heat, transfer to a bowl, and cool completely before using.
-
8
2.
-
9
Use your fingers to coat the salmon with the cooled chili paste.
-
10
Cover and refrigerate for 2 hours.
-
11
3.
-
12
Wipe the paste from the salmon.
-
13
4.
-
14
Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets.
-
15
Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side.
-
16
Transfer the salmon to warm plates and serve immediately.
-
17
Wine Suggestions: Champagne or any good sparkling wine would be ideal here.
-
18
The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon.
-
19
Youd also do well with a young, fruity rose.
