Winter

Roasted Salmon with Sunchoke Galettes and Parsley Vinaigrette

by:
January  9, 2014
5
3 Ratings
Roasted Salmon with Sunchoke Galettes and Parsley Vinaigrette
  • Serves 4
What You'll Need
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
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.
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  • Mae
    Mae
  • Nicole L Parmiter
    Nicole L Parmiter
  • AntoniaJames
    AntoniaJames
  • marymary
    marymary
Caroline Wright
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.

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5 Reviews

Mae
Mae February 25, 2019
I made this with tofu instead of salmon and it was delicious. I'm not usually a huge fan of coriander but it works well in this recipe. I added a bit of hot sauce and Worcestershire to the vinagrette. I baked the tofu at 450 just until it started to get crispy.
 
Nicole L.
Nicole L. January 24, 2018
Putting a comment so this can maybe help others:

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.

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
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
marymary June 29, 2014
That should read foil-lined baking dish...
 
AntoniaJames
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)