Seared Coriander Crusted Salmon With Salsa Verde Recipes

GRILLED SALMON WITH CITRUS SALSA VERDE

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SALT-CRUSTED SALMON WITH COLLARD GREEN SALSA VERDE

Steps:

• Preheat the oven to 450 degrees F.
• Mix the salt and egg whites in a medium bowl with your hands and incorporate until the mixture feels like wet sand.
• Spread 1 1/2 cups of the salt mixture into a thin layer, in the shape of the salmon, on a baking sheet. (You may need to spread the mixture diagonally on the baking sheet.)
• Arrange the lemongrass, ginger, chile, and cilantro over the bed of salt. Place the fish, skin side up, on the bed of salt and aromatics and pack the remaining salt mixture over and around the fish, molding it to the shape of the fillet, sealing the fish and aromatics inside.
• Place the baking sheet in the oven and bake for 25 to 30 minutes. The salt crust should have a warm golden color almost like sand and be rock hard. Remove from the oven and let rest for 10 minutes.
• Present the fish at the table within its salt crust, then, using a wooden spoon, strike the crust to crack it. Carefully lift pieces of the salt crust from the fish in large chunks. Peel back the skin, exposing the juicy, perfectly cooked fish. Divide the fish among plates. Discard the salt and aromatics.
• Serve with the salsa verde.
• In a food processor, pulse the collard greens, Brazil nuts, garlic, parsley and olive oil until thoroughly combined. You can use a flexible rubber spatula to scrape down the ingredients in the food processor to make sure everything mixes evenly.
• Transfer the mixture to a bowl, add the lemon zest and salt to taste (I use about 1 1/2 teaspoons). Stir in the vinegar just before serving.
• Adapted and excerpted from "Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day" by JJ Johnson and Alexander Smalls with Veronica Chambers. Copyright © 2018 by JJ Johnson and Alexander Smalls with Veronica Chambers. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Beatriz da Costa.

CUMIN CORIANDER CRUSTED SALMON

Steps:

• Combine cilantro shallots, oil, cumin, coriander, salt and pepper in a small bowl, stirring to form a paste. (can be made ahead of time).
• Place fish, skin side down, in a shallow baking dish. Coat with cilantro mixture. Cover and refrigerate for 1 hour.
• Preheat oven to 400.
• Arrange fish on the rack of a roasting pan coated with cooking spray. Bake at 400 for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Serve with lemon wedges.
• Note: The recipe called for 2 tsp oil, but with the fish being as oily as it is, you can get away with 1 teaspoons.