Recipes Ingredients Seafood Recipes Salmon Recipes Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes 5.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 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 in this Corned Salmon with Wilted Savoy Cabbage and Braised Fingerling Potatoes. Ingredients 2 tablespoons coarse salt ¼ 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 Directions 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. Rate it Print