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 a new cookbook, 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 “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.