Salmon in a Spicy Garlic Tomato Sauce

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. (Note: 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 tablespoons 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 tablespoons oil. Blitz until the mixture becomes as paste-y as you can get it.

Back in the cast iron, heat up the last 4 tablespoons oil over medium heat. Add the garlic paste and bloom for 30 seconds. Add the tomato paste and water. Stir and mix and sniff. Add the sugar and lemon juice and stir, stir. Toss in a pinch of salt and pepper. Simmer 30 more seconds.

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.

Toss in some cilantro and serve her up!