Chive-Coriander Salmon and Cabbage Recipe

Name: Chive-Coriander Salmon and Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound baby red-skinned potatoes, halved if large; Kosher salt; 1 tablespoon unsalted butter; 1 tablespoon chopped fresh chives and/or dill; Freshly ground pepper; 4 6 -ounce frozen sockeye salmon fillets (do not thaw); 3 tablespoons extra-virgin olive oil; 1 teaspoon ground coriander; 1 small head napa cabbage, shredded (about 8 cups); 1 teaspoon chopped fresh tarragon

Servings: persons

1 pound baby red-skinned potatoes, halved if large
Kosher salt
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives and/or dill
Freshly ground pepper
4 6 -ounce frozen sockeye salmon fillets (do not thaw)
3 tablespoons extra-virgin olive oil
1 teaspoon ground coriander
1 small head napa cabbage, shredded (about 8 cups)
1 teaspoon chopped fresh tarragon

1
Put the potatoes in a pot and cover with cold water; season with salt.
2
Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot.
3
Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm.
4
Rinse the salmon under cold water; pat dry.
5
Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper.
6
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
7
Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes.
8
Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes.
9
Remove from the skillet.
10
Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet.
11
Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes.
12
Season with salt and pepper.
13
Serve the salmon with the cabbage and potatoes.
14
Photograph by Justin Walker

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound baby red-skinned potatoes, halved if large, Kosher salt, 1 tablespoon unsalted butter, 1 tablespoon chopped fresh chives and/or dill, and more.

Yes, Chive-Coriander Salmon and Cabbage falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chive-Coriander Salmon and Cabbage

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