Salmon in a Garlicky Tomato Sauce

14 Jun

Adapted from Bev Cooks

I modified this recipe slightly, by revving up the tomato paste, cutting out much of the oil to keep it a little healthier and reducing the spice level for my boyfriend.  We loved it!

1 Tbsp caraway seeds
2 salmon fillets
5 cloves garlic, peeled and roughly chopped
1 serrano chile, seeded
3 fistful of cilantro, chopped
2 Tbsp tomato paste
lemon juice
salt and pepper
flour for dredging

Preheat a cast iron skillet with a little oil.

Season the fish filets with salt and pepper and dredge in flour, dusting off the excess.

Place the fish into the hot pan to brown on both sides.

In the meantime, in a small hand-held blender or food processor, add the caraway seeds, garlic,  some paprika, some sugar, some lemon juice, the serrano chile, tomato paste and enough water so that you can blend them all together.

When the fish is done remove them from the pan and set aside.  Add this spice mixture to the pan.  Add water so that it is the right consistency to boil a little (but don’t add too much water).

Boil the mix to cook the garlic, for about 3 minutes.

Add the salmon back into the mixture and finish cooking the salmon, for about another 5-6 minutes.

Sprinkle the cilantro over the fish and sauce.

Serve with rice.


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