Spicy Tomato Sauce Salmon
Fish simmered in a thick and flavorful tomato sauce was one of my grandma's classic recipes. Living near several large rivers, we had access to fresh fish, delivered directly from local fishermen just hours after being caught. These evenings often turned into grand dinners. Babushka would meticulously clean the fish, pan-fry the fillets, and then let them finish cooking in a tangy, slightly sweet tomato sauce. I must admit, as a child, it was the sauce that captivated me the most. I would eagerly scoop it up with huge pieces of fluffy white bread until grandma noticed and promptly placed a generous chunk of fish on my plate, insisting I couldn't leave until it was all eaten. Slavic kids will understand—there's no fooling babcia!
Serves: 4
INGREDIENTS
For the Salmon:
6 cloves garlic, thinly sliced
2 dried chipotle or ancho chili peppers, sliced
1 chili pepper, thinly sliced
1 tablespoon paprika
1 teaspoon ground cumin
1/2 pound bell peppers, thinly sliced
3/4 pound tomatoes, chopped
1 tablespoon sugar
1/2 cup chopped cilantro, plus more for garnish
1 1/2 pounds skinless boneless salmon fillet
1/2 lemon, thinly sliced
4 oz feta cheese
Olive oil
Salt
For the Parsley Oil:
1 ounce chopped parsley
1/2 cup olive oil
INSTRUCTIONS
Preheat the oven to 400°F (200°C).
Brush the salmon fillet with 1 tablespoon of olive oil and sprinkle with a good pinch of kosher salt. Set aside.
Heat three tablespoons of olive oil over medium heat in a large skillet. Add the garlic, dried and fresh chili peppers, and fry for 3 minutes until soft and aromatic. Then add the cumin and paprika, stirring for 1 more minute.
Stir in the chopped tomatoes and 1 cup of water. Bring to a simmer and season with 1 tablespoon of sugar and salt to taste. Simmer over medium-low heat for about 10 to 12 minutes, until the sauce thickens slightly and the flavors merge. Remove the skillet from heat and stir in the chopped cilantro. Pour the sauce into a large baking dish and place the salmon in the center; top with lemon slices. Roast in the preheated oven for 15 minutes.
Meanwhile, blend 1/2 cup of olive oil with the chopped parsley until smooth in a food processor or blender. Pour into an airtight container and set aside. The parsley oil can be refrigerated and used for about a week. Remove the salmon from the oven, top with crumbled feta, and drizzle with parsley oil. Garnish with additional chopped cilantro. Serve immediately.
