Last summer, our great friend Michael came over to our house with a cookbook given to him by one of his favorite customers at the Bridgehampton Florist, which he co-owns with his husband, Jim. (Yes, that Bridgehampton Florist...viewers of the Barefoot Contessa take note). “Plenty”(Ebury Press 2010) is the work of London’s Yotam Ottolenghi with a great assist from his Chef/Business Partner, Sami Tamimi. The book bowled us over. It is a marvelous collection of recipes entirely vegetarian and incredibly beautifully photographed. Page after page enticed us to consider quinoa, pomegranates, and Bulgar. But when it came time to fire up the stove and bring Ottolenghi’s into our kitchen, we landed on an Ottolenghi recipe from January’s Bon Appetit. I’d apologize to vegetarians everywhere except that Yotam’s recipe for Salmon Steaks in a spicy tomato sauce needs absolutely no apology. It’s deliciously satisfying, healthy as all get out and comes together in under 30 minutes.
|Sami, left and Yotan, right, in one|
of their 4 London Ottolenghi's
|This seductive photo of the|
dish in Bon Appetit had us from hello.
Recipe for Ottolenghi’s Salmon Steaks with Spicy Tomato Sauce
8 tablespoons (or more) sunflower oil, divided
3 tablespoons all-purpose flour
4 8-ounce 1 1/4"-thick, 6"-long salmon steaks (preferably wild)
Kosher salt and freshly ground black pepper
6 garlic cloves, coarsely chopped
1 serrano chile (with seeds), chopped
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon (generous) cayenne pepper
1/4 teaspoon ground cinnamon
1 15 oz. can Organic Tomato Sauce
2 tablespoons fresh lemon juice
2 teaspoons sugar
2 tablespoons chopped fresh cilantro
- Toast caraway seeds in a small dry skillet over medium heat, stirring occasionally, until slightly darker in color and aromatic, about 2 minutes. Remove from skillet and let cool. Finely grind in a spice mill; set aside.
- Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Place flour in an 8x8x2" baking dish or a shallow wide bowl. Season fish with salt and pepper. Place fish in flour and turn to coat; shake off excess.Working in 2 batches, cook salmon until golden, about 2 minutes per side. Transfer fish to a plate; wipe out skillet and set aside.
- Purée garlic, chile, paprika, cumin, cayenne, cinnamon, caraway, and 2 Tbsp. oil in a food processor, adding more oil by teaspoonfuls to garlic paste if needed.
- Heat remaining 4 Tbsp. oil in reserved skillet over medium heat. Add garlic paste. Cook, stirring, for 30 seconds (do not burn). Carefully (mixture will splatter) add tomato paste and 1/2 cup water to skillet and bring to a simmer; continue simmering for 30 seconds. Stir in lemon juice and sugar. Season with salt and pepper.
- Return fish to skillet and bring to a gentle simmer. Cover pan; reduce heat to medium-low and simmer until fish is just cooked through, 7–11 minutes. Remove pan from heat, uncover, and let cool slightly.
- Divide the salmon and sauce among plates. Sprinkle cilantro over.Serve warm or at room temperature with lemon wedges alongside.