Spiced Salmon with Fennel and Tomato
Presented by: Christina Arokiasamy, Seattle
Cook's Note: I love the taste of wild salmon, by far the most popular fish in Seattle. In this dish, the combination of delicate, sweet fennel with coriander perfectly complements the salmon. I make this dish very often, as it’s quick to prepare. The combination of the sweet tomato spooned over warm baked salmon and served with rice seems to be please everyone at home.
- 1-1/2 pounds bone-in salmon steak, cut in half at the bone
- 1-1/4 teaspoons salt, or to taste
- 1/4 teaspoon ground turmeric
- 3 tablespoons extra-virgin olive oil
- 1/2 small red onion, minced
- 2 large tomatoes, chopped
- 1 tablespoon ground fennel
- 1 teaspoon ground coriander
Preheat the oven to 350 degrees.
Pat the fish steaks dry using a paper towel. Rub the fish on both sides with 1/4 teaspoon of the salt and turmeric. Place the fish steaks on a baking tray and set aside.
Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft and light brown, about 10 minutes.
Add the garlic, tomatoes, fennel, coriander, and remaining teaspoon salt. Stir and cook until the tomatoes break down, about 3 minutes. You may add a little water to the pan if necessary to prevent the spices from sticking. Taste, and add more salt if needed. Remove from the heat.
Spoon the cooked tomato mixture over the fish steaks and bake for 15 minutes, until the fish is firm on the outside and warm through in the center. Serve immediately.