Salmon With Spiced Tomato Sauce |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Food and Wine, May 2002 Ingredients:
24 ounces salmon fillets, skinless |
1/4 teaspoon turmeric |
1/4 teaspoon cayenne pepper, plus enough to dust fillets |
salt |
pepper |
1 cup crushed tomatoes |
1 cup heavy cream |
1 tablespoon lemon juice |
1 teaspoon ground cumin |
1/4 teaspoon ground cloves |
1/4 teaspoon cinnamon |
1/4 teaspoon ground nutmeg |
2 tablespoons butter |
2 tablespoons cilantro, finely chopped |
steamed rice, for serving |
Directions:
1. Dust the salmon fillets lightly with cayenne, salt, pepper and the turmeric.
2. Cover and refrigerate for 20 minutes.
3. In a medium bowl, combine the crushed tomatoes with the cream, lemon juice, cumin, cloves, cinnamon, nutmeg and the 1/4 teaspoon of cayenne.
4. Season with salt and pepper.
5. In a large skillet, melt the butter.
6. Add the salmon and cook over moderately high heat until browned, about 3 minutes per side. Pour off the butter.
7. Add the tomato sauce and bring too a simmer.
8. Reduce the heat to low and cook, turning the salmon halfway through and occasionally basting with the sauce, until the fish is just cooked, about 8 minutes.
9. Transfer to 4 plates and spoon the sauce on top. Sprinkle with the cilantro and serve at once with steamed rice.
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