You can do this with swordfish as well, and you can cook your fish in the oven if you wish.
INGREDIENTS:
4 servings salmon, 4-6 ounces each (or how ever large you like them), skin and bones removed Salt and pepper to taste ½ teaspoon coriander seeds, powdered ½ tablespoon fresh marjoram, chopped finely A little garlic powder, or 1 clove garlic grated on a Micro-plane or ginger grater Olive oil as needed, around 1-2 tablespoons at most 1 recipe Celery Herb Salad (see recipe)METHOD:
If using fresh garlic, mix the grated garlic paste with 2 tablespoon of olive oil. Let oil sit 10 minutes so flavors marry, then paint onto the non-skin side of the fish evenly. If using garlic powder, lightly rub the fish with a little oil, then sprinkle with garlic powder. Season with salt and pepper, dust with coriander seed, and scatter the marjoram over the fish. Allow to sit at least 15-20 minutes so flavors can marry with the fish.
Fire up the grill or crank the oven to 425°F. If not grilling the fish, heat a skillet large enough to hold all the fish without crowding and that can go in the oven.
When the grill is ready or the oven is up to temp and the pan is hot, cook the fish. For the grill, cook evenly for both sides. In a pan, cook for 4 minutes only on the non-skin side, so you can see the color of the fish in contact changing color about 1/8th of an inch in or more. Transfer the pan to the oven and finish cooking. NOW-here is the trick to cooking fish; eight minutes to the inch. If your salmon is 1½-inches thick, total cooking time should be right around 12 minutes. So if the fish in the pan has been on the stove-top 4 minutes, give it eight more in the oven. On the grill give it 7-8 minutes on the top, then flip it for the rest of the time. One way to tell if the salmon is done is the push with your finger on a thinner part near the edge and see if the fish readily flakes under a moderate pressure.
Cook until the fish is done, then plate. Pile the Celery Herb Salad in mounds on top of the fish and serve.
Serves: 4
Source: Chef Andrew E Cohen
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