Roasted Salmon with Sunchoke Galettes and Parsley Vinaigrette

January 9, 2014

Test Kitchen-Approved

Serves: 4

Ingredients

  • 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
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

More Great Recipes:
Salad Dressing|Coriander|Lemon Juice|Mustard|Parsley|Seafood|Salmon|Winter|Gluten-Free|Entree

Reviews (4) Questions (0)

4 Reviews

Nicole L. January 24, 2018
Putting a comment so this can maybe help others:<br /><br />I painstakingly arranged sunchokes for the galettes, only for them to not stick together when trying to lift them off the parchment. they tumbled together like sunchoke kettle chips. Just as delicious but i'll definitely not try to galette them next time. just do them on a cookie sheet in slices as they are with bits of overlap so they get crunchy creamy.<br /><br />Recipe did not call for any chopping of the parsley but i did it anyway, and doubled the lemon and mustard, the fine bits of parsley looked smart with the whole mustard seeds in the dijon i used.
 
marymary June 29, 2014
Deliciious! Made this today for Sunday lunch. I put seasoned red potato galettes around the salmon in a foil covered roasting dish. Served with side salad and wanderash's roasted curried cauliflower https://food52.com/recipes/7058-roasted-curried-cauliflower. Mom and husband were happy happy. Thank you!
 
marymary June 29, 2014
That should read foil-lined baking dish...
 
AntoniaJames March 19, 2014
One of the best salmon dishes I've ever made. Seriously. Looking forward to making it again, and again. Thank you! ;o)