Salmon with a Shallot and Coriander Vinaigrette
50 ml (1 3/4 fl oz) white wine viegar
2 shallots, finely chopped
1 tsp coriander seeds, crushed
100 ml (3/14 fl oz) chicken stock
1 tbsp Noilly Prat or dry vermouth
75 ml ( 2 1/2 fl oz) fish stock
75 ml ( 2 1/2 fl oz) olive oil
3 tomatoes, peeled, seeded, and diced into 5 mm )1/4 inch) cubes
30 g (1 oz) chopped fresh coriander leaves
1 tsp lemon juice
4 salmon fillets weighing about 200G (61/2 oz) each
30 g unsalted butter
Make the shallot and coriander vinaigrette. Place the white wine vinegar, shallots, and coriander seeds in a medium saucepan. Bring to a boil, reduce heat, and simmer for 1 minute, or until reduced to a syrup. Add the wine and simmer for 3 minutes, or until reduced by two - thirds. Sir in the chicken stock and fish stock and simmer for 3 minutes, or until reduced by half. Season to taste, remove from heat and add the oil in a thin, steady stream, whisking constantly until the sauce thickens, and emulsfies. Strain and keep warm until ready to serve.
Season the salmon fillets on both sides with a little salt and freshly ground pepper. Melt the butter in a frying pan over medium heat, then cook the salmon for 4-5 minutes on each side, or until cooked through.
To serve, add the chopped tomatoes coriander leaves, and lemon juice to the warm vinaigrette. Place each salmon fillet onto a hot serving plate and rizzle with some warm vinaigrette. If you like, sprinkle the salmon with a little chopped fresh dill or coriander.
