Well, all the eating and merriment sure was fun, wasn't it? But all good things must come to an end, at least for the good of our waistbands. So often I think of healthy eating as solely being salads and other things that just do not satisfy, especially in the winter. This meal, taken from Bon Appetit magazine, is the perfect example of how healthy eating can actually be hearty and satisfying. I'm not generally a huge fan of salmon but this sauce mitigated a lot of the things I don't like about it. The sauce is more spiced than spicy with its heat coming from cayenne pepper and a serrano chile. Sugar and cinnamon add some sweetness and lemon juice gives it a nice bright flavor.
6 cloves garlic, roughly chopped
1 serrano chile, roughtly chopped with seeds (remove for a less spicy sauce)
2 Tbs caraway seeds
2 tps paprika
1 1/2 tsp cayenne (recipe called for a 1/4 tsp, I somehow read 1 1/2 tsp; it was delicious)
2 tsp cumin
1/4 tsp cinnamon
4 8 oz salmon steaks (we shared one 8 oz. steak between the two of us, which was plenty)
3 Tbs flour
8 Tbs vegetable oil
salt and pepper
2 Tbs tomato paste
2 Tbs lemon juice
2 tsp sugar
2 Tbs chopped cilantro
Toast caraway seeds in a small pan until you think, "mmmm, rye bread!" Let them cool and then grind, either in a spice mill or mortar and pestle.
In a food processor, combine garlic, serrano chile, paprika, cayenne, cumim, cinnamon and caraway. Add 2 Tbsp of oil and blend. You may need to add a little additional oil, a little at a time, until you have a paste.
Heat 2 Tbs oil in a large heavy skillet. Salt and pepper your salmon steaks on both sides and dredge in flour, shaking off the excess. Cook salmon until golden, about 2 minutes per side. Transfer to a plate and wipe out skillet.
Add your steaks back to the skillet and bring it all to a simmer. Cover and cook for an additional 7-11 minutes (7 was perfect for me) until the fish is cooked through.