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“From Food and Wine, May 2002”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dust the salmon fillets lightly with cayenne, salt, pepper and the turmeric.
  2. Cover and refrigerate for 20 minutes.
  3. In a medium bowl, combine the crushed tomatoes with the cream, lemon juice, cumin, cloves, cinnamon, nutmeg and the 1/4 teaspoon of cayenne.
  4. Season with salt and pepper.
  5. In a large skillet, melt the butter.
  6. Add the salmon and cook over moderately high heat until browned, about 3 minutes per side. Pour off the butter.
  7. Add the tomato sauce and bring too a simmer.
  8. Reduce the 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.
  9. Transfer to 4 plates and spoon the sauce on top. Sprinkle with the cilantro and serve at once with steamed rice.

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