Chive-Coriander Salmon and Cabbage

Directions

1. 1
   Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot. Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm.
2. 2
   Rinse the salmon under cold water; pat dry.
3. 3
   Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper.
4. 4
   Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
5. 5
   Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes. Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes.
6. 6
   Remove from the skillet.
7. 7
   Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet. Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes. Season with salt and pepper.
8. 8
   Serve the salmon with the cabbage and potatoes.
9. 9
   Photograph by Justin Walker