Pan-Seared Salmon with Cherry Tomato Ginger Sauce

1/4 cup coriander seeds, ground medium-fine
1/4 teaspoon ground ginger
1/4 teaspoon cayenne
2 tablespoons plus 1 teaspoon canola oil
4 center-cut salmon fillets, about 6 ounces each, skin removed
kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 pint cherry tomatoes, halved
2 teaspoons grated fresh ginger
1/2 cup dry white wine
1/4 cup homemade vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh cilantro

In a small bowl, combine the coriander, ground ginger, and cayenne and mix
with 1 tablespoon plus 1 teaspoon 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 tablespoon oil and swirl to coat. When the oil is hot but not
smoking, add the fillets and cook until the bottom is well browned and the
bottom half of the fish becomes opaque, 3 to 4 minutes. Turn the fish and
cook until browned on the second side and just cooked through, another 3
to 4 minutes. Transfer to a warm platter.
Pour off all but a film of fat from the pan. Add the garlic and saute
until fragrant, about 15 seconds. Add the tomatoes, sprinkle with salt,
and saute until slightly softened, about 2 minutes. Remove from the heat,
toss in the ginger, and pour the tomatoes over the fish.
Put the pan over high heat. Add the wine and boil until reduced by half.
Add the broth; boil until reduced by half again. Off the heat, swirl in
the butter. Season with salt and pepper to taste. Pour the sauce over the
salmon and tomatoes, sprinkle with the cilantro, and serve immediately.
Makes 4 servings.


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