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- 1 (1 1/2) pound salmon fillet
- 1/2 teaspoon mustard seed
- 1 teaspoon coriander seed
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil, divided
- 4 sunchokes, very thinly sliced
- 1/2 cup parsley leaves
- 1 tablespoon lemon juice
- 1 tablespoon grainy mustard
- Preheat oven to 425° F, dividing racks into upper and lower thirds. Line two large baking sheets with parchment. Combine mustard seed, coriander, a generous pinch of salt and pepper in a mortar; grind with a pestle to crack coriander seeds.
- Place salmon on a baking sheet and rub with spice mixture, then 1 tablespoon olive oil. Roast salmon on upper rack until just cooked through, about 12 to 15 minutes total.
- While salmon begins to roast, overlap sunchoke slices in small concentric circles on remaining prepared baking sheet, about 6 to 8 slices per galette. Drizzle galettes with 1 tablespoon oil and season with salt and pepper. Roast galettes on the bottom rack until crispy and browned, about 15 minutes.
- While salmon and galettes roast, stir together remaining 2 tablespoons oil, lemon juice and mustard with parsley leaves; season with salt and pepper. Divide salmon into large pieces with two forks, and serve alongside galettes. Spoon vinaigrette over salmon.
- This recipe is a Community Pick!
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