Salmon in a garlic tomato sauce

By Stina

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

Details

Adapted from bevcooks.com

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!