Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes
For a modern take on the classic Irish meal of corned beef and cabbage, South Gate chef Kerry Heffernan substitutes fresh wild salmon cured with coriander, bay leaf, and garlic for the more traditional red meat.
- 2 tablespoons coarse salt
- 1/4 cup coriander seeds, toasted
- 2 tablespoons packed dark-brown sugar
- 2 tablespoons black peppercorns, cracked
- 4 large cloves garlic, thinly sliced
- 2 large fresh bay leaves, coarsely chopped
- 3 tablespoons grapeseed oil
- 4 (7-ounce) skinless salmon fillets
- Wilted Savoy Cabbage
- Braised Fingerling Potatoes
- Green Herb Coulis
In a medium bowl, mix together salt, coriander seeds, brown sugar, black peppercorns, garlic, and bay leaves. Rub salt mixture all over salmon fillets and place in a shallow baking dish; let stand at room temperature for 45 minutes. Rinse salmon and pat dry.
Preheat oven to 400 degrees.
Heat grapeseed oil in a large well-seasoned cast-iron skillet over medium-high heat. Add salmon, flesh side down, and cook until browned, about 3 minutes. Increase heat to high and carefully turn salmon. Transfer skillet to oven and cook for 4 minutes. Remove salmon from pan and let stand 3 minutes before serving with cabbage and potato; drizzle with coulis.