Salmon with Sweet Spice Rub and Roasted Tomato Salsa

Guest Chef  – Glenys Morgan

Preparation time is 1 hour

Ease of preparation is moderate

Preheat oven to 350 degrees Fahrenheit

Yields: 4 servings

Ingredients

• 1teaspoon cumin seeds (5 millilitres)
• 1teaspoon coriander seeds (5 millilitres)
• 1teaspoon chilli powder (5 millilitres)
• ½ teaspoon cinnamon, ground (2.5 millilitres)
• ¼ teaspoon black pepper, freshly ground (1.2 millilitres)
• 2tablespoon dark brown sugar (30 millilitres)
• 4- 6ounce salmon fillets with or without skin (170 gram)
• 4tablespoon olive oil (60 millilitres)
• coarse sea salt and black pepper, ground
• ½ cup sun-dried tomatoes, finely diced, oil-packed or re-hydrated (120 millilitres)
• 6 Roma tomatoes cut in half lengthwise
• 1 bulb garlic, roasted
• 2 tablespoon unsalted butter or olive oil (30 millilitres)

Directions

1. In a small skillet over medium-high heat, place the cumin and coriander and dry-roast them until they’re warm and fragrant- a few may even pop.
2. Once roasted, grind them in a mortar and pestle or coffee grinder.
3. Combine the toasted spices with the chilli powder, cinnamon, pepper and sugar.
4. Prepare the salmon by rubbing all sides with half the olive oil.
5. Coat the top of the salmon evenly with the spice mixture; if the pieces are thick, leaving the sides uncoated for contrasting colour is a nice touch.
6. Let the salmon rest for 30 minutes or prepare it in advance and refrigerate.
7. Just before cooking, sprinkle it with salt and pepper.
8. In a small skillet sauté the onion in the remaining olive oil until softened.
9. Once the onions are soft, place the sun-dried tomatoes on the onions and arrange the Roma tomatoes, cut side down, on top.
10. Place the skillet in the oven.
11. After about 12-15 minutes check the tomatoes.
12. If the skins are wrinkled you can slip them off.
13. When the tomato skins are removed, mix all the pan ingredients together.
14. Squeeze the roasted garlic cloves from their skins into the mixture.
15. Season with salt and pepper.
16. Set aside and keep warm.
17. Raise the oven temperature to 400 degrees Fahrenheit.
18. In a non-stick skillet, heat the butter or oil until very hot.
19. Sear the spice-rubbed side of the salmon just long enough to set the spices and create a crust.
20. Gently turn the salmon over and transfer the pan to the oven to finish cooking.
21. Depending on the thickness, it will be done in 4-6 minutes.
22. It should be firm to the touch, not soft nor hard and flaking.
23. Serve with the warm tomato salsa.