A simple rub for this Sweet Hot Coriander Salmon and Strawberry Tomato Salad and it’s ready for the grill. The salad is a simple as chopping and tossing. some fruits and veggies.
Now the ingredients are a little quirky but when I saw a recipe online for coriander roasted strawberries I knew this would work with my favorite fish as well. I’m here to testify that they are a fantastic combination and I loved it! You have to know by know that I’m usually going to throw some kind of twist to the recipe, right? The kitchen is meant to be fun!
You can grill this or pan fry and toss it in the oven. I’ve included both instruction and it will give you melt-in-your mouth deliciousness. You’ll want to use a good pan, preferably cast-iron. I have regular cast iron as well as enamel-coated cast iron pans that I use for almost everything. You’re going to sear it briefly on high heat then pop it into the oven for a few minutes and presto – dinner is served!
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Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.
What are you doing with your strawberries? We’d love to see what you’re up to in your kitchen. Tag us at @barriehillfarms or #barriehillfarms so we can share your creativity!
Sweet Hot Coriander Salmon with Strawberry Tomato Salad
A simple rub for this Sweet Hot Coriander Salmon and Strawberry Tomato Salad and it's ready for the grill. The salad is a simple as chopping and tossing. some fruits and veggies.
- 2 tbsp extra virgin olive oil
- 4 5 ounce pieces of wild salmon
- 1.5 teaspoons coriander
- 1.5 teaspoons brown sugar
- 1.5 teaspoons chili powder
- 1.5 teaspoons Sriracha sauce
- pinch of sea salt
- STRAWBERRY SALAD
- 1,5 cups fresh strawberries, hulled and chopped in half
- 1/2 pound assorted small heirloom, cherry and grape tomatoes, halved
- 1/3 cup fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 teaspoon loosely packed lemon zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 400F
Combine coriander, brown sugar, chili powder, Sriracha sauce in a small bowl. Season with salt. Pat salmon dry and rub mixture into both sides of fish, including skin. Let sit for 15 minutes. In the meantime make the salad.
Heat 2 tablespoons olive oil in large non-stick ovenproof skillet over medium-high heat until nearly smoking. Sear salmon fillets skin-side up 2 minutes. Flip, then transfer skillet to oven and cook 7-10 minutes more or until salmon is just cooked through. (depending on thickness) Be careful not to overcook. Mine took 7 minutes and my oven tends to run hot.
Place the salmon, skin-side-down, on the grill and cover. Cook, undisturbed, until the salmon just starts to release its fat (opaque mayonnaise-like stuff) and/or the flesh flakes easily, 10 to 15 minutes for most 1 inch thick fillets. Allow another 10 minutes for each extra inch of thickness.
Good salmon is expensive so if unsure, use a thermometer. It makes life so much easier!
Combine all ingredients and serve in bowl or arrange on platter leaving room in center for salmon. Make this first because the salmon is going to require your attention.
More Strawberry Recipes from Barrie Hill Farms