Pastrami Salmon

Ingredients

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Olive oil

  Salad or cooking

  1 ⅓ tbsp or 18g

• Peppercorn

  Whole peppercorns, black

  2 tbsp or 13g

• Coriander seed

  Spices

  2 tbsp or 10g

• Chum salmon

  Fish, raw

  20 oz or 567g

• Molasses

  2 tsp or 14g

• Salt

  Table

  ½ tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat oven to 400 degrees F. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil, and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.
2. Place peppercorns and coriander on a paper towel–lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.
3. In a bowl, combine molasses, salt, paprika, and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley. Enjoy!