I’m not a big fish-eater, but salmon is one fish I do enjoy in dishes such as Smoked Salmon Cucumber Rolls and Baked Salmon with Roasted Vegetables. In addition, Smoked Salmon Spread is one of my go-to appetizers and I eat it for breakfast too.
While reviewing Rinku Bhattacharya’s new book Spices & Seasons, the colorful photo of Salmon in a Tomato, Thyme and Ginger Sauce jumped out at me. As I read the recipe, my first reaction was “yay, this fits with the new diet I adopted after completing the 10-Day Detox!” My second reaction was “hooray, I’ll finally get to use the curry leaves I bought at Penzey’s a while back!”
This dish is quick to prepare and the flavors of both France and Southern India will wow you. I made a few minor changes to the recipe:
- I took the skin off my salmon.
- I substituted coconut oil for the olive oil.
- I used dried curry leaves. (I’m assuming Rinku used fresh ones.)
- I used fresh lemon thyme instead of regular thyme (because that’s what is growing in a pot on my deck).
- I skipped the cilantro because the CompostMaster thinks it tastes like soap.
- I served the salmon over greens instead of rice.
I hope you enjoy this spicy take on salmon as much as I did.
Salmon in a Tomato, Thyme and Ginger Sauce
- 2 pounds wild-caught salmon fillets skin on
- 1/2 teaspoon turmeric
- 2 teaspoons salt
- 2 to 3 tablespoons olive oil
- 3/4 teaspoon mustard seeds
- 8 to 10 curry leaves optional
- 1 medium white onion chopped
- 1 tablespoon grated fresh ginger
- 2-3 green Serrano chilies minced
- 3 tomatoes chopped
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh basil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped cilantro
Cut the salmon into 2-inch pieces. Rub with the turmeric and half the salt. Set aside.
Heat the oil in a skillet. Add the mustard seeds and when they crackle add the curry leaves if using.
Add the onion, ginger, and green Serrano chilies and cook for 3 to 4 minutes, stirring frequently, until the onions are soft and translucent.
Add the tomatoes, the remaining 1 teaspoon salt, and the thyme and cook on low heat until the tomatoes are nice and soft and pulpy.
Stir in the basil and vinegar and gently add the salmon. Poach the salmon on low heat for 7 minutes. Do not overcook, it is important for the salmon to be just moist but not dried out.
Garnish with the cilantro and serve over rice, if desired.