Slow-cooked salmon with spiced tomato sauce and coriander
Not only does a side of salmon have a 'wow' factor, it is also simple to prepare. Here the salmon is cooked in a slow oven, which gives it a silky texture, fabulous orange-pink colour and keeps the flesh moist.
Serves: 10 to 15
Ingredients:
- 2 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1 red chilli, seeded and finely sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 x 400g cans tomatoes, crushed
- 2 tablespoons tomato paste
- Sea salt to taste
- 1 side salmon (1.5kg-2kg), skin on and pin bones removed
- 1 tablespoon olive oil
- Sea salt for seasoning
- Peel of 1 preserved lemon, very finely sliced
- Small bunch coriander leaves
Method:
- To begin, cook the spiced tomato sauce. In a medium saucepan, heat the oil over low heat, add the garlic and chilli, and fry gently until fragrant (about 1 minute).
- Add the cumin and coriander, and cook for a further minute.
- Add the canned tomatoes and tomato paste, and cook for 20 minutes or until thick.
- Season with salt to taste and set aside.
- The sauce can be made the day before, but warm it through before using.
- Preheat the oven to 120°C.
- Remove the salmon from the refrigerator 20 minutes before using to bring up to room temperature. Smear the oil over the salmon and season with sea salt.
- Place the salmon in a roasting dish lined with a baking sheet or baking paper.
- Place in the oven for 20 minutes for rare (or 30 minutes for medium rare) – the salmon should still be a pale colour and just warmed through.
- Transfer the salmon to a serving dish and cover with the warm tomato sauce.
- Combine the preserved lemon and coriander leaves, and sprinkle over the top.
- Serve immediately.
Mmm, don’t you just love salmon? What’s your favourite way to have it? Let us know in the comments.
Written by Ginny Grant. First appeared on Stuff.co.nz.
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