CORIANDER CRUSTED SALMON ON WARM POTATO AND ARUGULA

Steps:

• Preheat the oven to 350 degrees F.
• Coat each salmon fillet on 1 side with the ground coriander and black pepper, and set aside.
• In a large mixing bowl, combine the Dijon mustard, soy sauce, chives, red onions, and rice wine vinegar. Slowly whisk in the olive oil until emulsified. Set aside. Cut the potatoes into 1/2-inch cubes with the skins on. Blanch in very salty water and keep warm.
• In a small pot over medium heat add the blanched potatoes and dressing and bring to a slow simmer. Season with salt and pepper and keep aside.
• With a very hot skillet, sear the salmon, coriander side down, with a little olive oil. Cook on 1 side for approximately 1 to 2 minutes, and then flip over and place on a small oven proof platter to finish in the oven for about 5 minutes.
• In a bowl, mix the arugula with the lime juice, black pepper, and salt.
• To serve, spoon the warm potato salad on the center of each plate. Place the salmon fillets on top and add the arugula around the plate.