SALMON STEAKS WITH SPICY TOMATO SAUCE

SALMON STEAKS WITH SPICY TOMATO SAUCE image

Yield 4 Servings

Number Of Ingredients 16

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1 Tbsp. caraway seeds
8 Tbsp. (or more) sunflower oil
3 Tbsp. all-purpose flour
4 8oz. 1¼"-thick, 6"-long salmon steaks (preferably wild)
Kosher salt and freshly ground black pepper
6 garlic cloves, coarsely chopped
1 serrano chile (with seeds), chopped
2 tsp. paprika
1½ tsp. ground cumin
¼ tsp. (generous) cayenne pepper
¼ tsp. ground cinnamon
2 Tbsp. tomato paste
2 Tbsp. fresh lemon juice
2 tsp. sugar
2 Tbsp. chopped fresh cilantro
lemon wedges

Steps:

Toast caraway seeds in a small dry skillet over medium heat, stirring occasionally, until slightly darker in color and aromatic, about 2 minutes. Remove from skillet and let cool. Finely grind in a spice mill; set aside. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Place flour in an 8x8x2" baking dish or a shallow wide bowl. Season fish with salt and pepper. Place fish in flour and turn to coat; shake off excess. Working in batches, cook salmon until golden, about 2 minutes per side. Transfer fish to a plate; wipe out skillet and set aside. Puree garlic, chile, paprika, cumin, cayenne, cinnamon, caraway, and 2 Tbsp. oil in a food processor, adding more oil by tsp. to garlic paste if needed. Heat remaining 4 Tbsp. oil in reserved skillet over medium heat. Add garlic paste. Cook, stirring, for 30 seconds (do not burn). Carefully (mixture will splatter) add tomato paste and ½ cup water to skillet and bring to a simmer; continue simmering for 30 seconds. Stir in lemon juice and sugar. Season with salt and pepper. Return fish to skillet and bring to a gentle simmer. Cover pan; reduce heat to medium-low and simmer until fish is just cooked through, 7-11 minutes. Remove pan from heat, uncover, and let cool slightly. Divide the salmon and sauce among plates. Sprinkle cilantro over. Serve warm or at room temperature with lemon wedges alongside.