4 Servings 40 min Cook
6 Cup, diced Potato
1 1/3 Tbsp Olive Oil
2 Tbsp Peppercorn
2 Tbsp Coriander Seed
20 Oz Chum Salmon
2 Tsp Molasses
1/2 Tsp Salt
1/2 Tsp Paprika
1/4 Tsp Cayenne Pepper
2 Tbsp Parsley
Heat oven to 400 degrees F.
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.
Enjoy!
