Akaroa Salmon Spiced Tomatoe
Very Simple to put together, The tomato sauce is along similar lines to the Indian Classic Butter chicken, Serve with some steamed Basmati rice and some green beans
750gms Fresh Akaroa Skin on Salmon fillet
1 kg Tomatoes ( six large Beef steak tomatoes)
200gms onions (2 medium sized onions)
1 teaspoon (5 gms) Cumin seeds
1/2 teaspoon (2 gms) ground cinnamon
½ teaspoon (2 gms) ground Tumeric
1 good pinch ground coriander
1 small pinch chilli powder
1 dessert spoon sized knob (40 gms) of fresh ginger
10 gms (4 cloves) garlic
60 mls fresh cream
20mls canola oil
1 teaspoon salt
Bring to boil a large pot of water, remove the cores of the tomatoes and plunge them into the pot, when the skins split, this should only take 20 to 30 seconds, tranfer them to a bowl of cold water. Peel of the skins, squeeze them to remove some of the seeds and chop them into large dice.
Dice the onion, crush the garlic and grate the ginger, fry them in the oil adding the spices, fry for 4 to 5 minutes and add the tomatoes, cook for 5 minutes, add cream and salt. Cook to a nice consistency, around 10 minutes and keep aside until ready to serve. This can be made a day in advance if wished.
Cut the salmon into 4 pieces
Season both sides, Bake in hot oven at 200oc for 8 to 10 minutes
Rest in a warm place for 5 to 10 minutes before serving
Serve with the spiced tomatoes.
