2 tablespoons caraway seeds
6 tablespoons all purpose flour
4 (6 ounces each) salmon fillets
16 tablespoons olive oil
12 cloves garlic, chopped
4 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
4 teaspoons smoked paprika
4 tablespoons tomato paste
1 cup water
4 tablespoons fresh lemon juice
4 teaspoons sugar
1. In large skillet over medium heat, toast caraway seeds until fragrant, about 2 minutes. Remove from heat then grind in mini processor.
2. Place flour in shallow dish. Season salmon with salt and pepper then lightly dredge in flour, shaking off excess.
3. Heat 4 tablespoons oil in previously used skillet over medium heat. Sear salmon until browned, about 2 minutes per side. Remove salmon to plate.
4. Combine garlic, cumin, cayenne, cinnamon, paprika, caraway, and 4 tablespoons oil in food processor or mini processor. Process until well ground and paste-like.
5. Heat remaining 8 tablespoons oil in skillet over medium heat. Add garlic paste and stir until fragrant, about 30 seconds. Add tomato paste, 1 cup water, sugar and lemon juice. Stir until well combined and cook 2 minutes.
6. Return salmon to skillet, reduce heat to low, cover and cook 6 minutes or until salmon is cooked through.
This recipe is from Bev Cooks. I was a bit more liberal with the sauce than she was! I’m still not really sure what this should be served with. I served it with a nice salad. (Art had Mom’s Chicken with some of the sauce on top.) This was like a lemony marinara sauce. Sort of. It was pretty tasty and not the kind of flavors I’m used to having with salmon.