Pastrami Salmon

Ingredients for Pastrami Salmon

• 450g new potatoes, halved

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided

• 2 tablespoons black peppercorns

• 2 tablespoons coriander seeds

• 4 skinless salmon fillets (140g each)

• 2 tablespons molasses

• 1/2 teaspoons kosher salt

• 1/2 teaspoons paprika

• 1/4 teaspoons cayenne pepper

• 2 tablespoons chopped parsley

How to make Pastrami Salmon

Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tablespoon oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.

Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 teaspoon oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.

In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.