Australian Cuisine – Salmon with cherry tomatoes and ginger

Elvis Elvis

Best served with the salad of your choice.

Difficulty rating: Easy

Serves: 4

4 salmon fillets, skin removed
1 tbsp coriander seeds, ground in a pestle and mortar
¼ tsp ground ginger
¼ tsp cayenne pepper
3 tbsp olive oil
salt and pepper to taste
2 cloves garlic, crushed
10 oz cherry tomatoes, halved
2” piece of fresh ginger, peeled and grated
150 ml dry white wine
150 ml chicken stock
1 oz butter
Fresh coriander to garnish

Australian Cuisine   Salmon with cherry tomatoes and ginger

In a small bowl, combine the coriander, ground ginger, and cayenne pepper, mix with the oil to make a paste. Rub the salmon fillets in the paste and season with salt and pepper. Heat a pan over a medium-high heat. Add the remaining oil. 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. Add the garlic and sauté until fragrant, about 15 seconds. Add the tomatoes, sprinkle with salt, and sauté 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; and do the same. Remove from the heat and add the butter. Season with salt and pepper to taste. Pour the sauce over the salmon and tomatoes, sprinkle with the coriander, and serve.