Coriander Crusted Salmon on Warm Potato and Arugula

Name: Coriander Crusted Salmon on Warm Potato and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5-ounce) salmon fillets; 2 tablespoons ground coriander seeds; 2 tablespoons ground black pepper; 3 teaspoons Dijon mustard; 1 teaspoon soy sauce; 1 ounce chopped chives; 1 red onion, sliced; 3 teaspoons rice wine vinegar; 6 tablespoons olive oil; 8 ounces red Catskill cranberry potatoes; 8 ounces blue potatoes; 6 ounces arugula; 2 ounces lime juice; 1 teaspoon freshly ground black pepper; Salt

Servings: persons

4 (5-ounce) salmon fillets
2 tablespoons ground coriander seeds
2 tablespoons ground black pepper
3 teaspoons Dijon mustard
1 teaspoon soy sauce
1 ounce chopped chives
1 red onion, sliced
3 teaspoons rice wine vinegar
6 tablespoons olive oil
8 ounces red Catskill cranberry potatoes
8 ounces blue potatoes
6 ounces arugula
2 ounces lime juice
1 teaspoon freshly ground black pepper
Salt

1
Preheat the oven to 350 degrees F.
2
Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
3
In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar.
4
Slowly whisk in the olive oil until emulsified.
5
Set aside.
6
Cut the potatoes into 1/2-inch cubes with the skins on.
7
Blanch in very salty water and keep warm.
8
In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer.
9
Season with salt and pepper and keep aside.
10
With a very hot skillet, sear the salmon, coriander side down, with a little olive oil.
11
Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
12
In a bowl, mix the arugula with the lime juice, black pepper, and salt.
13
To serve, spoon the warm potato salad on the center of each plate.
14
Place the salmon fillets on top and add the arugula around the plate.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 (5-ounce) salmon fillets, 2 tablespoons ground coriander seeds, 2 tablespoons ground black pepper, 3 teaspoons Dijon mustard, and more.

Yes, Coriander Crusted Salmon on Warm Potato and Arugula 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.

That's it — enjoy your meal!