Shabbat Salmon Recipe
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Ingredients: |
Ingredients: Four 6-oz skinless salmon fillets
Cayenne pepper
Kosher salt and freshly ground pepper
1/4 teaspoon turmeric
1 cup canned plum tomatoes roughly crushed by hand
1 cup heavy cream (we usually use about half that)
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
2 tablespoons finely chopped cilantro
Steamed rice, for serving
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Directions: |
Directions:Dust the salmon fillets lightly with cayenne, salt, pepper, and turmeric (you can skip the cayenne if you want, but it really doesn’t end up being particularly spicy either way). Cover and refrigerate 20 minutes. (Obviously, we often cut this short.)
In a medium bowl, combine the crushed tomatoes with the cream, lemon juice, cumin, cloves, cinnamon, nutmeg, and 1/4 teaspoon of cayenne. Season with salt and pepper.
In a large skillet, melt the butter. Add the salmon and cook over moderately high heat until browned, about 3 minutes per side. Pour off the butter. Add the tomato sauce and bring to a simmer. Reduce heat to low and cook, turning the salmon halfway through and occasionally basting with the sauce, until the fish is just cooked, about 8 minutes. Transfer to 4 plates and spoon the sauce on top. Sprinkle with cilantro and serve at once with rice.
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Number Of
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Number Of
Servings:4 |
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Personal
Notes: I can’t tell you how many times I’ve made this. I can make this dish in my sleep. Or more to the point, I can make it from 7:15 to 7:30 on a Friday night after work. It’s fast and foolproof, and you’re pretty likely to have all the ingredients in the house, except the salmon, of course. You can serve it with some rice and something green, and it feels like a complete meal. And it’s delicioius!
It’s important to remove the skin in this recipe, otherwise the sauce gets too oily. There is a neat trick to removing the skin from a fillet. Place the fillet skin side down on the cutting board and make a cut through the flesh but not the skin, just a 1/4” from the mall end of the fillet. This tab of fish will be your handle. Grab ahold of the handle with the finger and thumb of your left hand, with the rest of the fish extending out in front of you, still mostly flat on the cutting board. Use a wide kitchen knife, insert the knife between the skin and the flesh just in front of where you are holding it, and, with the knife nearly parallel to the cutting board, push the knife forward, pressing down on the cutting board as you go. It should go straight through, removing the whole skin in one clean stroke. Very satisfying.
—Uncle David
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