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Braised salmon with tomato, cinnamon and black mustard seeds
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"The fatty flesh of salmon is an ideal backdrop for a sharp and hot sauce. What I especially like here is the abundance of spices, all of which come through clearly. I always serve this dish with warm flatbread." Yotam Ottolenghi
600g salmon fillets, skin removed
1 garlic clove, crushed
1 tsp chilli flakes
1 x ¼ tsp ground turmeric
2 tbsp sunflower oil
2 small onions, diced
1 x ½ tsp black mustard seeds
1 x ½ tsp curry powder
1 x ¼ tsp fennel seeds
1 x ¼ tsp ground coriander
1 x ¼ tsp ground cumin
1 x ¼ tsp ground ginger
1 cinnamon stick
1 red chilli, deseeded and chopped
1 x ¾ tsp salt
227g can chopped tomatoes
1½ tbsp tamarind paste
1 handful coriander leaves
1. Cut the salmon into 5cm chunks and place in a bowl with the garlic, chilli flakes, turmeric and a pinch of salt. Stir, cover and chill for 2 hours.
2. Warm the oil in a large sauté pan with a tightly fitting lid. Add the onions and cook for 10 minutes over medium heat. Add the spices, chilli and salt and cook for 5 minutes. Add the tomatoes, tamarind and 200ml water and simmer gently for 15 minutes, stirring occasionally, so the sauce slightly thickens.
3. Place the marinated salmon in the pan, cover with a lid and simmer for 4 - 6 minutes, until the fish is just cooked and the sauce is thick. Arrange the fish in a serving dish, spoon over the sauce and sprinkle with coriander. Serve immediately.
Typical values per serving:
This recipe was first published in March 2012.
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