This recipe is from Bon Appetit magazine’s January 2012 issue. It orginally called for salmon steaks, but I couldn’t find them in Jackson. It is super yummy.
Salmon in Spicy Tomato Sauce
- 1 tablespoon caraway seeds
- 8 tablespoons sunflower oil, divided
- 3 tablespoons all-purpose flour
- 4 8-ounce 1 1/4″-thick, 6″-long pieces of salmon
- Kosher salt and freshly ground black pepper
- 6 garlic cloves, coarsely chopped
- 1 serrano chile (with seeds), chopped
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 2 teaspoons sugar
- 2 tablespoons chopped fresh cilantro
- Lemon wedges
Toast caraway seeds in a small dry skillet over medium heat, stirring occasionally, until slightly darker in color and aromatic, about 2 minutes. Remove from skillet and let cool. Finely grind in a spice mill; set aside.
Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Place flour in an 8x8x2″ baking dish or a shallow wide bowl. Season fish with salt and pepper. Place fish in flour and turn to coat; shake off excess. Working in 2 batches, cook salmon until golden, about 2 minutes per side. Transfer fish to a plate; wipe out skillet and set aside.
Purée garlic, chile, paprika, cumin, cayenne, cinnamon, caraway, and 2 Tbsp. oil in a food processor, adding more oil by teaspoonfuls to garlic paste if needed.
Heat remaining 4 Tbsp. oil in reserved skillet over medium heat. Add garlic paste. Cook, stirring, for 30 seconds (do not burn). Carefully (mixture will splatter) add tomato paste and 1/2 cup water to skillet and bring to a simmer; continue simmering for 30 seconds. Stir in lemon juice and sugar. Season with salt and pepper.
Return fish to skillet and bring to a gentle simmer. Cover pan; reduce heat to medium-low and simmer until fish is just cooked through, 7–11 minutes. Remove pan from heat, uncover, and let cool slightly.
Divide the salmon and sauce among plates. Sprinkle cilantro over. Serve warm or at room temperature with lemon wedges alongside.