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1
In a small skillet, toast the caraway seeds until theyre slightly darker in color and aromatic in scent, about 2 minutes.
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2
Let them cool a smidge, then grind them in a spice mill or small food processor.
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3
Set aside.
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4
(Note: I tried my using my mortar and pestle, and those seeds wouldnt budge.
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5
Hmmm.)
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6
Toss the flour in a shallow dish.
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7
Season the salmon with salt and pepper on both sides, then lightly dredge them through the flour, shaking off any excess.
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8
Heat 2 tablespoons oil in a cast iron or regular skillet, and sear the salmon until nice and browned, 2 minutes per side.
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9
Set them on a plate and wipe the skillet clean.
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10
In a food processor, toss in the garlic, serrano chile, cumin, cayenne, cinnamon, paprika, caraway, and 2 tablespoons oil.
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11
Blitz until the mixture becomes as paste-y as you can get it.
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12
Back in the cast iron, heat up the last 4 tablespoons oil over medium heat.
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13
Add the garlic paste and bloom for 30 seconds.
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14
Add the tomato paste and water.
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15
Stir and mix and sniff.
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16
Add the sugar and lemon juice and stir, stir.
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17
Toss in a pinch of salt and pepper.
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18
Simmer 30 more seconds.
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19
Now, add the salmon fillets to the skillet, lower the heat to a light simmer, cover and let it cook for about 6 more minutes.
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20
The salmon will finish cooking as it absorbs the sauce.
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21
Toss in some cilantro and serve her up!
