Pan-Seared Salmon with Cherry Tomato–Ginger Sauce

Pan-Seared Salmon with Cherry Tomato–Ginger Sauce
Photo by Scott Phillips


  • 2 Tbs. plus 1 tsp. canola oil
  • 4 center-cut salmon fillets (about 6 oz. each), skin removed
  • ¼ tsp. cayenne
  • ½ cup dry white wine
  • 2 Tbs. unsalted butter
  • ¼ tsp. ground ginger
  • 2 Tbs. chopped fresh cilantro
  • + 6 more ingredients
    • ¼ cup homemade or low-salt canned chicken broth
    • Kosher salt and freshly ground black pepper
    • 1 pint cherry tomatoes, halved
    • ¼ cup coriander seeds, ground medium-fine
    • 2 cloves garlic, minced
    • 2 tsp. grated fresh ginger

In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 Tbs. plus 1 tsp. of the oil to make a paste. Pat the paste on both sides of the salmon fillets and season with salt and pepper. Heat a 12-inch heavy-based skillet over medium-high heat. Add the remaining 1 tablespo...

View full recipe at Fine Cooking


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