Flash-seared salmon with a confetti of peppers and a shower of flowers is a beautiful dish. If you don't have a long, sharp knife at home, ask the fishmonger to slice the salmon for you. Amazing Seafood Recipes

Alan Tardi
July 1998


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • In a small saucepan, combine the wine, onion and saffron and bring to a simmer; let cool. Transfer the mixture to a blender, add the lemon juice and mustard and blend until smooth. Gradually blend in the oil in a thin stream. Transfer the vinaigrette to a bowl and season with salt and black pepper.

  • Spread the salmon out on a baking sheet. In a bowl, combine the coriander, cayenne and a pinch of salt. Lightly brush the salmon with vinaigrette and sprinkle liberally with the spice mixture.

  • Heat 2 nonstick skillets. When the pans are hot, add 2 salmon slices to each, spiced side down, and cook over high heat until opaque around the edges but slightly rare in the center, about 2 minutes. Flip onto 4 dinner plates, cooked side up; repeat with the remaining fish.

  • Scatter the bell peppers, nasturtium leaves and chives over the salmon. Drizzle with some of the vinaigrette and garnish with the flowers. Serve warm or at room temperature.