Some (my mom) may say that I’m a picky eater, and to some extent I’d say that is true – with veggies, that is. But fortunately for me, I love fish. I’m not usually a fan of tomatoey sauces, but when I saw this recipe on Bev’s blog, it just looked and sounded too good to pass up. Besides, it would give this girl a healthy dose of Omega-3 and fit in nicely with the 2012 declaration of healthy eating/living. What? I figure if I keep saying it every.single.day I will have to follow through. You all will hold me accountable, right? C’mon, I need you!! I am going on a cruise at the end of April, and at the moment, a bikini is not my friend. I thought that might convince you.
Anywho, salmon is probably one of my favorite types of fish, and the sauce highlights it very nicely. I, personally, will use a teensie bit less tomato paste next time, but it was fantastic as-is and I highly recommend you add this to your seafood arsenal immediately!!
Salmon in Spicy Garlic Tomato Sauce
- 1 Tbsp caraway seeds
- 8 Tbs. extra-virgin olive oil, divided
- 3 Tbsp all-purpose flour
- 2 salmon fillets or steaks
- 6 cloves garlic, roughly chopped
- 1 Serrano chili, roughly chopped (leave seeds in)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- pinch of cayenne pepper
- pinch of ground cinnamon
- 2 Tbsp tomato paste
- 2 Tbsp fresh lemon juice
- 2 tsp sugar
- fresh cilantro for garnish
- In a small skillet, toast the caraway seeds until they’re slightly darker in color and aromatic in scent, about 2 minutes. Let them cool a little, and then grind them in a spice mill or small food processor. Set aside.
- Toss the flour in a shallow dish. Season the salmon with salt and pepper on both sides, and then lightly dredge them through the flour, shaking off any excess.
- Heat 2 tablespoons of oil in a skillet and sear the salmon until nicely browned, about 2 minutes per side. Set them on a plate and wipe the skillet clean.
- In a food processor, toss in the garlic, Serrano chile, cumin, cayenne, cinnamon, paprika, caraway, and 2 tablespoons of oil. Blend until the mixture becomes pasty (in texture, not appearance J).
- In the skillet, heat up the last 4 tablespoons of oil over medium heat. Add the garlic paste and bloom for 30 seconds. Add the tomato paste and 1/2 cup water. Stir and mix. Add the sugar and lemon juice, and stir some more. Add a pinch of salt and pepper. Simmer 30 more seconds.
- Now, add the salmon fillets to the skillet, lower the heat to a light simmer, cover and let it cook for about 6 more minutes. The salmon will finish cooking as it absorbs the sauce.
- Serve topped with cilantro.