Salmon in a Spicy Garlic Tomato Sauce
You will need:
- 1 tablespoon caraway seeds
- 8 tablespoons extra-virgin olive oil, divided
- 3 tablespoons all-purpose flour
- 2 salmon fillets
- 6 cloves garlic, roughly chopped
- 1 Serrano chili, roughly chopped
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- pinch of cayenne pepper
- pinch of ground cinnamon
- 2 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 2 teaspoons 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, 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, then lightly dredge them through the flour, shaking off any excess.
- Heat 2 tablespoons oil in a skillet, and sear the salmon until nice and browned, 2 minutes per side.
- Set the salmon 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 oil.
- Blitz until the mixture becomes as paste-y as you can get it.
- Back in the cast iron, heat up the last 4 tablespoons oil over medium heat.
- Add the garlic paste and bloom for 30 seconds.
- Add the tomato paste and 1/2 cup water.
- Stir, mix and enjoy the smell.
- Add the sugar and lemon juice, then stir.
- Toss in a pinch of salt and pepper.
- Simmer for 30 more seconds.
- Now, add the salmon fillets to the skillet, lower the heat to a light simmer, cover and let it cook for 6 more minutes.
- The salmon will finish cooking as it absorbs the sauce.
- Toss in some cilantro and enjoy!
Thank you for joining me today. I know this wasn't one of the simplest recipes ever, but I couldn't allow you to miss out on this beauty. Come back soon for another awesome edition to EMEF! Happy blogging to all! <3