Seared Sesame Coffee Salmon with Blackberry Compote and Rainbow Potato Medley
Usually when I develop a recipe, I focus on the nutrition and of course the flavor. My kitchen transforms into a laboratory and like a hungry scientist I’ll spend a few hours to days researching, imagining, smelling, and ultimately tasting different ingredients to see if they compliment one another. Over the last few months the desire to delve deeper into the “why” behind flavor and cooking has swelled within me and so recently, I invested in three books written about the science of cooking and flavor. After devoting time pouring over the pages and taking notes and trying techniques in my kitchen, I’ve resurfaced with a new understanding and appreciation for food!
Some of the best recipes are those that not only surprise and delight, but take chances with ingredients. I love recipes that risk pairing unusual ingredients together to build and tell a story on a plate. This is one of those dishes. A vibrant rainbow potato medley supports earthy, savory, and sweet flavors as this recipe pairs coffee with miso, salmon, sesame seeds, and a blackberry compote for a real “Wow” moment.
This dish is daring, delectable and perfect for date night!
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Time:
Prep: 5 minutes
Cook: 20 minutes
Servings: 2
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2 Coho or King Salmon filets
*Coho- Firm and flavorful
* King- Softer, high flavor, silky texture
2 tablespoons ground coffee
sesame seeds
miso
Chioggia Beets
potato
red onion
sweet potato
green beans
ground cardamom
ground ginger
garlic granules
salt
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Nutrition per serving:
Calories, 401.13kcal, 20% DV
Total Fat, 18.01g, 26% DV
Carbs, 30.6g, 12% DV
Sugars, 7.08g, 8% DV
Protein, 30.32g, 61% DV
Sodium, 722.39mg, 36% DV
Fiber, 9.43g, 34% DV
Percent Daily Values based on a 2,000 calorie diet.
Health Score: 9.5/10
*Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients.
Nutrients in this dish with a positive impact:
Unsaturated Fat, 10g, 21% DV
Fiber, 9g, 34% DV
Protein, 30g, 61% DV
Potassium, 979mg, 28% DV
Magnesium, 73mg, 19% DV
Iron, 11mg, 79% DV
Step 1
Preheat oven to 425F.
Step 2
Dice potatoes and beets into small cubes, then wedge red onion. Arrange neatly on a baking sheet and season with ginger, garlic, and salt. Bake for 15 minutes.
Step 3
Mix together 1 tablespoon of miso, with 2 tablespoons of ground coffee, ¼ teaspoon Cardamom, and ¼ teaspoon Ginger. Rub onto the salmon. Then sprinkle a thick layer of sesame seeds over the salmon and press the seeds firmly into the salmon.
Step 4
In a large skillet brown butter then place the salmon skin side down and cook until a crust forms. Flip onto the other side and cook for 3-4 minutes more or until salmon reaches an internal temp of 145F.
Step 5
Meanwhile, blend blackberries with lemon juice, heat in a pan until it begins to gel slightly. Allow to cool. In another small pan heat frozen green beans or cook fresh green beans in sesame oil and season with ginger and salt.
Step 6
Serve the vegetables alongside the salmon. Top the salmon with blackberry compote and enjoy!