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Salmon in Spicy Garlic Tomato Sauce

January 5, 2012 by Jaida 1 Comment

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
As seen on Bev Cooks, Originally from Bon Appetit
Ingredients
  • 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
Preparation
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Serve topped with cilantro.

Filed Under: Fish, Salmon, Seafood

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Comments

  1. Jessy

    January 5, 2012 at 3:19 pm

    You are a mind reader lady.

    This looks delicious! I love spicy tomato sauce and caraway is such an interesting ingredient.

    Reply

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Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

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