Pastrami Salmon

Ingredients

• Potato

  Flesh and skin, raw

  4 Potato small or 680g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Peppercorn

  Whole peppercorns, black

  2 tbsp or 13g

• Coriander seed

  Spices

  2 tbsp or 10g

• Atlantic salmon

  Fish, farmed, raw

  20 oz or 567g

• Molasses

  2 tbsp or 40g

• Salt

  Table

  ½ tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Preheat the oven to 400°F.
2. Bring a large pot of water to a boil, then reduce to a simmer and parboil the potatoes until they begin to soften, about 4 to 5 minutes.
3. Transfer potatoes to a foil-lined pan, toss with three-quarters of the olive oil, and season with salt and pepper to taste. Arrange in a single layer and bake until fork-tender and golden brown, turning once, about 30 minutes.
4. Place the whole peppercorns and coriander seeds on a paper towel-lined cutting board. Using the bottom of a heavy pot, press down until they crack, and set aside.
5. In a large, oven-safe pan over medium-high heat, heat the remaining olive oil. Cook the salmon, turning once, until browned, about 2 minutes per side. Remove from heat.
6. In a bowl, combine the molasses, salt, paprika, and cayenne. Brush onto both sides of the salmon and sprinkle with the crushed spices. Bake the salmon until cooked through, about 3 to 5 minutes.
7. Serve salmon with potatoes tossed with parsley.