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Slow-Cooked Salmon with Mussels & Coriander


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Slow-Cooked Salmon with Mussels and Coriander
From Simple to Spectacular (Canada, UK), by Jean-Georges Vongerichten & Mark Bittman

An elegant, lovely, and beautifully flavored dish, even better if served with lightly steamed or sautéed spinach.

Makes 4 servings
Time: 45 minutes


1-1/2 pounds mussels, scrubbed and debearded
1/3 cup peeled and chopped shallots
1/2 cup dry white wine
Several stems parsley
1 tablespoon coriander seeds
1 large slice good bread (about 2 ounces)
1/4 cup minced shallots
3 Tbsp extra-virgin olive oil
Minced zest of 1 orange
1 hard-cooked egg, chopped
Salt and freshly ground black pepper
One 24-ounce center-cut salmon fillet (or two 12-ounce fillets), about 1-1/4 inches thick at the thickest point, preferably skin on (but scaled)


1. Put the first five ingredients in a large covered saucepan and turn the heat to high. Steam, shaking the pan occasionally, until the mussels open, 5 to 10 minutes. Remove the mussels with a slotted spoon. Strain the liquid through cloth and reserve it. Put the bread in the liquid and let it stay there, turning once or twice, until it is completely saturated.

2. Remove the mussels from their shells; reserve 8 for garnish and chop the rest.

3. Preheat the oven to 300°F (150°C). Combine the minced shallots and 1-1/2 Tbsp of the olive oil in a small skilled and cook over medium heat, stirring occasionally, until the shallots are soft, 3 to 5 minutes. Combine the shallots, mussels, orange zest, and egg. Squeeze the excess liquid from the bread (continue to reserve the mussel cooking liquid), chop it, and add it to the mussel mixture, along with plenty of salt and pepper.

4. Put the salmon on a baking sheet, skin side down, and sprinkle it with salt and pepper. Make an aluminum foil collar around the salmon, then pile the mussel mixture onto the fish. Put the remaining 1-1/2 Tbsp oil and the reserved mussel liquid on the bottom of the baking sheet and put it in the oven.

5. Check the salmon after 12 minutes; it should flake and an instant-read thermometer should display about 120°F (50°C). It may look underdone, but if it meets those two criteria, it is done. (If it is not done, or you prefer it more well done, return it to the oven for about 3 minutes more.) Remove the foil collar(s) and serve, garnished with the reserved mussels.





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