Ingredients
2 tablespoons caraway seeds
6 tablespoons all purpose flour
4 (6 ounces each) salmon fillets
16 tablespoons olive oil
12 cloves garlic, chopped
4 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
4 teaspoons smoked paprika
4 tablespoons tomato paste
1 cup water
4 tablespoons fresh lemon juice
4 teaspoons sugar

Instructions
1. In large skillet over medium heat, toast caraway seeds until fragrant, about 2 minutes.  Remove from heat then grind in mini processor. 

2. Place flour in shallow dish.  Season salmon with salt and pepper then lightly dredge in flour, shaking off excess. 

3. Heat 4 tablespoons oil in previously used skillet over medium heat.  Sear salmon until browned, about 2 minutes per side.  Remove salmon to plate. 

4. Combine garlic, cumin, cayenne, cinnamon, paprika, caraway, and 4 tablespoons oil in food processor or mini processor.  Process until well ground and paste-like. 

5. Heat remaining 8 tablespoons oil in skillet over medium heat.  Add garlic paste and stir until fragrant, about 30 seconds.  Add tomato paste, 1 cup water, sugar and lemon juice.  Stir until well combined and cook 2 minutes. 

6. Return salmon to skillet, reduce heat to low, cover and cook 6 minutes or until salmon is cooked through. 



Comments
This recipe is from Bev Cooks.  I was a bit more liberal with the sauce than she was!  I’m still not really sure what this should be served with.  I served it with a nice salad.  (Art had Mom’s Chicken with some of the sauce on top.)  This was like a lemony marinara sauce.  Sort of.  It was pretty tasty and not the kind of flavors I’m used to having with salmon.