Slow-cooked salmon with mussels and coriander

Name: Slow-cooked salmon with mussels and coriander
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: Salt and freshly ground black pepper; 1 hard-cooked egg, chopped; Minced zest of 1 orange; 3 tablespoons extra-virgin olive oil; One 24-ounce center-cut salmon fillet (or two 12-ounce fillets), about 1¼ inches thick at the thickest point, preferably skin on (but scaled); Salt and freshly ground black pepper; ½ cup dry white wine; ⅓ cup peeled and chopped shallots; 1½ pounds mussels, scrubbed and debearded; ¼ cup minced shallots; 1 large slice good bread (about 2 ounces); 1 tablespoon coriander seeds; Several stems parsley

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

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

Ingredients

1½ pounds mussels, scrubbed and debearded
⅓ cup peeled and chopped shallots
½

Fish course
Pescatarian

Method

Put the first 5 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.
Remov