PASTRAMI SALMON

Pastrami Salmon image

Provided by David Burke

Yield Makes 4 servings

Number Of Ingredients 10

1 lb new potatoes, halved
1 tablespoon plus 1 tsp extra-virgin olive oil, divided
2 tablespoons black peppercorns
2 tablespoons coriander seeds
4 skinless salmon fillets (5 ounces each)
2 tablespons molasses
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley

Steps:

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 tbsp 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 tsp 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.