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Salmon Steaks with Spicy Tomato Sauce

Salmon Steaks with Spicy Tomato Sauce

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This recipe was inspired by a traditional Jewish dish from North Africa known as chreime. You can use any type of fish cut into steaks; the bones add flavor to the sauce.


  • 1 tablespoon caraway seeds
  • 8 tablespoons (or more) sunflower oil, divided
  • 3 tablespoons all-purpose flour
  • 4 8-ounce 1 1/4'-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
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon (generous) cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh cilantro

Recipe Preparation

  • 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 2 batches, cook salmon until golden, about 2 minutes per side. Transfer fish to a plate; wipe out skillet and set aside.

  • Purée garlic, chile, paprika, cumin, cayenne, cinnamon, caraway, and 2 Tbsp. oil in a food processor, adding more oil by teaspoonfuls 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 1/2 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.

Recipe by Yotam Ottolenghi,Photos by Jonathan Lovekin

Nutritional Content

One serving contains: Calories (kcal) 535.0 %Calories from Fat 57.8 Fat (g) 35.4 Saturated Fat (g) 4.4 Cholesterol (mg) 120.8 Carbohydrates (g) 9.6 Dietary Fiber (g) 1.8 Total Sugars (g) 3.5 Net Carbs (g) 7.8 Protein (g) 44.9 Sodium (mg) 103.1Reviews Section

Salmon is a very versatile fish that lends itself to many different preparations but is flavorful enough to be enjoyed on its own with just a squeeze of lemon. As well as being delicious tasting, wild salmon is extremely good for you as well. Salmon is a good source of protein that is high in Omega 3 fatty acids, essential amino acids, as well as being a good source of vitamins A, B6, E, D, & B and such minerals as calcium, magnesium, iron, zinc, and phosphorus. There is always a lot of debate at whether wild salmon is better for you than farmed salmon, and new research shows that farmed Atlantic salmon often contain at least as many omega-3s as wild salmon because they’re raised on a diet of other omega-3-rich fish.

Here in Italy, salmon fillets are almost impossible to find and all I can usually buy at my fish mongers are salmon steaks. This recipe will work equally well with both salmon steaks and salmon fillets, so use whatever you prefer. When properly cooked, salmon is mild tasting, moist and flaky in texture. It is in fact better to have salmon a little underdone rather than fully cooked to ensure it remains moist. One of my favorite methods for cooking fish fillets is to lightly bread them, sear them on one side in a frying pan, then finish cooking them in a very hot oven.

  • The high content of omega-3 fatty acids is what makes salmon a nutrition power food. Salmon is low in saturated fat and calories but high in protein.
  • Tomatoes are a source of vitamin A, vitamin C, dietary fiber and a great source of lycopene, a powerful antioxidant.

Quick and Easy Garlic Salmon in Tomato Sauce

This super easy and quick garlic salmon in tomato sauce is perfect to pair with plain rice or grits or pasta. Your meal will be ready to serve in under 30 minutes.

Happy New Year Guys!!

I know its almost the end of January, and I am wishing you all so late. I was in India on a very long vacation and came back last week.

It was truly an amazing trip. And the most beautiful part of our trip was the Christmas celebrations. We celebrated Christmas at Ganapatipule, India. It is one of the most beautiful places on the western shore of India. In Sahaja Yoga, this place has special importance. Thousands of yogis (Sahaja Yoga practitioners) from around the world gather here to attend the International Sahajayoga Christmas Seminar every year. And last year we were fortunate to be part of the event!

Another thing I loved about my trip to India this time was getting away for one and a half months from the winter here in upstate New York. I can’t write enough about this trip. I guess it will need a separate article.

Let’s get back to our recipe, for now – Salmon in tomato sauce.


Season the salmon fillets on both sides with salt and pepper. In a 10-inch skillet over medium-high, heat the oil until shimmering. Add the white and light green scallion parts, garlic and jalapeño. Cook, stirring occasionally, until lightly browned, about 2 minutes. Stir in the coriander, cumin and paprika, then cook until fragrant, about 30 seconds.

Stir in the tomatoes, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, then nestle the fillets, skin side up, in the sauce. Reduce to medium, cover and simmer for 6 to 8 minutes, or until the thickest parts reach 115°F to 120°F.

Using tongs, carefully peel off and discard the skin from each fillet, then use a spatula to transfer to serving plates flesh side up. If the sauce is watery, continue to simmer over medium-high until slightly thickened, 1 to 2 minutes. Off heat, stir in the mint and cilantro. Taste and season with salt and pepper. Spoon the sauce over the salmon, sprinkle with the scallion greens, drizzle with olive oil and serve with lemon wedges.

Salmon in a Spicy Garlic Tomato Sauce

And maybe aim the sprinkler system at your eyeballs. Because when your tongue meets this sauce, your sinuses are going to give you the bird.

I don’t want to scare you, but daaaaaaad GUM, this meal will punch you in the face. And I’m no sissy when it comes to spicy food. I actually like crying and twitching.

And salmon? Lightly seared and then poached in this rock your party sauce? Just stop it. It’s like a slab of omega 3s put on some high heels, a mini skirt and played you The Girl From Ipanema on VINYL.

If the ingredient list gives you hives, just lessen the heat here and there. But I really think you need to experience this in its full YOUHAVEGOTTOBEKIDDING-ness. Whoever over at Bon Appetit developed this recipe deserves a marriage proposal. And a new car.

Bon Appetit? More like Bon Appe-TIGHT.

Salmon in a Spicy Garlic Tomato Sauce:

* THIS JUST IN: I learned this morning from my friend in Mississippi that sugar and bread are the best ways to cut the heat. Not water. So if things get too out of hand for you, just plunge your head into a sugary bread bowl and you’ll be totes fine. Who knew?!

What it took for 2:

* 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

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.

Superfood salmon stir-fry

goodtoknow Nicole says, 'Just made this superfood salmon stir-fry - it's absolutely delicious. I didn't have oranges so I used a satsuma, but was still tasty' goodtoknow user Lindsay adds, 'Superb dish, easy to follow.'

Image credit: TI Media Limited

Recipe Summary

  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 cup packed fresh basil
  • 2 cloves garlic, minced
  • 1 small red chile or 1 medium jalapeno, chopped (include the seeds if you like it spicy)
  • 4 skinless salmon fillets, 4 ounces each
  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup watercress leaves, chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • Salt and ground white pepper, to taste

Place pine nuts, honey, lemon juice, 1/4 cup olive oil, basil, garlic, and chile in a blender and process until the mixture is pureed. Spoon the sauce over the salmon, and turn to coat. Cover and refrigerate overnight or for at least 4 hours, turning twice.

Place bell peppers and watercress in a bowl. Toss with vinegar and 1 tablespoon olive oil. Cover and refrigerate while the salmon cooks.

Oil the grill rack and preheat the grill to medium-high. Remove the salmon from the marinade, reserving the marinade. Sprinkle the salmon with salt and pepper on both sides.

Place the salmon on the grill rack and grill until opaque throughout, 4 to 6 minutes on each side. Brush occasionally with reserved marinade. Garnish with bell pepper and watercress mixture before serving.

Why This Recipe Works

  • It&rsquos quick and easy to make. The pork steaks don&rsquot need a lengthy brining, marinating, or cooking time, but it still turns out wonderfully juicy and delicious!
  • The nuoc cham dipping sauce is sour, salty, sweet, spicy, and super addictive! It pairs so perfectly well with the Vietnamese grilled pork steaks.
  • Seasoning the pork steaks with salt not only helps to flavor it, but it also tenderizes the meat.
  • It can be served as an appetizer with the nuoc cham sauce for dipping, or enjoyed as a main with the sauce poured on top and with salad and steamed rice on the side.
  • You can cook it on a grill-pan/griddle or cast-iron skillet on the stovetop, or on the BBQ grill.

Spanish Tuna Steaks with Spicy Tomato Sauce

"Here´s another classic Spanish dish that will knock your socks off, Spanish Tuna Steaks with Spicy Tomato Sauce. This is one of those dishes that stay with you forever. It´s super easy to make, has an insansly delicious flavor and it´s done in under 30 minutes. The perfect dish for a busy weeknight or weekend lunch, plus it´s gluten free and low carb. Traditionally this is served next to some roasted potataoes and a simple salad."

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