Total Time
40mins
Prep 25 mins
Cook 15 mins

From Food and Wine, May 2002

Ingredients Nutrition

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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