Salmon with green onions, coriander and vegetables
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Salmon with green onions, coriander and vegetables - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 pcs. (total weight 700 g) frozen salmon fillets (do not defrost the fish)
- 450 g of new red-skinned potatoes, large potatoes cut into halves
- 1 small head of cabbage Chinese cabbage napa, finely chopped (about 8 cups)
- Coarse salt
- 1 tbsp (15 g) unsalted butter
- 1 tbsp chopped green onions or dill
- Freshly ground pepper
- 3 tbsp. extra virgin olive oil
- 1 teaspoon ground coriander
- 1 teaspoon chopped fresh tarragon
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Cooking the dish according to the recipe:
- Place the potatoes in a saucepan, cover with cold water, and season with salt. Bring to a boil and cook until tender, about 20 minutes. Drain.
Add butter, 1/2 tablespoon green onions, salt and pepper to taste, cover to keep warm. - Rinse the fillets under cold water and pat dry. Rub with 1 tablespoon of olive oil and 1/2 teaspoon each of salt and pepper. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat.
Place the salmon skin-side down in the pan and cook for 5 minutes, shaking the pan occasionally, until the skin is crisp. Flip the salmon and continue cooking for another 7 minutes, turning occasionally and sprinkling with cilantro and the remaining onion. Remove the salmon from the pan. - Add the remaining 1 tablespoon of olive oil, cabbage, and tarragon to the pan. Cook for 3 minutes over medium-high heat, stirring occasionally, until the cabbage is tender. Season with salt and pepper. Serve the salmon with cabbage and potatoes.
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