As the author says, it is a superb salmon dish from America. And in case you did not know, coriander is known as cilantro there. The recipe is from the book “Coriander – A Book of Recipes”, 1997, written by Hellen Sudell. I followed it years and years ago and it was good. You can check another recipe from this book, fragrant coriander rice and hopefully will tempt you to follow it too.
Salmon With Sizzling Coriander
- 4 salmon steaks, about 175/ 6 oz each
- 4 tbsp/ 60 ml chopped fresh coriander
- 3 tbsp/ 45 ml grated fresh root ginger
- 3 spring onions, finely chopped
- 4 tbsp/ 60 ml soy sauce, plus extra to serve
- 5 tbsp/ 75 ml olive oil (or cold-pressed sunflower oil if you don’t have olive oil, like me ;)) )
- salt and ground black pepper
- lettuce and coriander sprigs, to garnish
- Season the salmon steaks on both sides with salt and pepper. Prepare a steamer, add the salmon steaks, cover and steam for 7-8 minutes until the fish is opaque throughout. Imho, if the steaks are too thick, may be you should check the salmon after that time and leave it a few more minutes.
- Place the steamed salmon steaks on warmed plates. Divide the chopped coriander among them, mounding it on top of the fish. Sprinkle with the ginger and then the spring onions. Drizzle 15 ml/ 1 tbsp of soy sauce over each salmon steak.
- Heat the oil in a small heavy-based saucepan until very hot. Spoon the hot oil over each salmon steak and serve immediately, with more soy sauce, if you like. Garnish with lettuce and coriander sprigs.
Cook’s Tip: If you don’t own a steamer, cook the fish steaks on a lightly buttered plate over a pan of simmering water. Cover the fish with greaseproof paper or invert a second plate on top.
Enjoy your meal!