Ingredients
- 1 Tbs caraway seeds
- 8 Tbs. extra-virgin olive oil, divided
- 3 Tbs all-purpose flour
- 2 salmon fillets or steaks (if you can find them!)
- 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 Tbs tomato paste
- 2 Tbs fresh lemon juice
- 2 tsp sugar
- fresh cilantro for garnish
Preparation
Step 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 smidge, then grind them in a spice mill or small food processor. Set aside. (p.s. I tried my using my mortar and pestle, and those seeds wouldn’t budge. Hmmm)
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 Tbs oil in a cast iron or regular skillet, and sear the salmon until nice and browned, 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 Tbs oil. Blitz until the mixture becomes as paste-y as you can get it.
Back in the cast iron, heat up the last 4 Tbs oil over medium. Add the garlic paste and bloom for 30 seconds. Add the tomato paste and 1/2 cup water. Stir and mix and sniff. Add the sugar and lemon juice, stir stir. Toss in a pinch of salt and pepper. Simmer 30 more seconds. Omg.
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.
Toss in some cilantro and serve her up!