Salmon Fillets in Spicy Tomato Sauce

THIS IS AN EXCEPTIONALLY EASY WAY TO PREPARE SALMON. It takes only a few minutes and makes a complete meal when served with boiled new red potatoes, pasta, or steamed rice. A side dish of cooked green beans or peas adds a nice color touch.

Cayenne: Use none, a little, or a lot depending upon your tastes. Ground mustard: I prefer the 'bite' of ground mustard to that of cayenne in this dish. Ground mustard must be mixed with the sauce BEFORE it's heated. Alternatively, mix the mustard with a small amount of cold water before adding it to the cooking sauce.

The recipe is flexible: Plan for 6-8 ounces of salmon per person. Select fresh or frozen fillets (not 'steak' cuts). Thaw frozen fillets. Remove any skin and pinbones. Adjust the quantity of cream and tomatoes for fewer or more servings. But DO NOT change the quantity of spices.

Total time 30 minutes. Serves 4 .

SHOPPING LIST:		Lemon juice Cumin Cinnamon Cloves Nutmeg Ground mustard (optional) Fresh cilantro or parsley
	Salmon fillets Turmeric (optional) Cayenne (optional) Heavy cream Canned crushed tomatoes
Prepare salmon
	Wash and pat fillets dry, then lightly rub spices onto fillets and refrigerate 20-30 minutes	Salmon fillets Salt Fresh ground black pepper Optional: dash of turmeric Optional: cayenne
Prepare sauce
	Combine in a medium non-reactive measuring cup or a bowl (glass, stainless, etc.)	1 cup (8 oz) heavy cream 1 cup (8 oz) crushed tomatoes Juice from 1/2 lemon 1/2 tsp ground cumin 1/8 tsp EACH ground cinnamon, cloves, nutmeg Optional: 1/4 tsp or more ground mustard (see above)
Cook salmon
Melt about 1 tablespoon unsalted butter and 1 tablespoon peanut or canola oil in large non-stick skillet over medium-high heat. Add salmon fillets and cook 2-3 minutes until lightly browned, then turn and cook 2-3 minutes more on second side. Important: Avoid cooking all the way through the fillets. Cover skillet with a splash screen when frying.
Add and cook sauce
Pour sauce into skillet with the salmon fillets and simmer—uncovered—6-8 minutes until sauce begins to thicken and fillets are cooked (avoid overcooking!). Stir sauce often.
Serve:
Place fillets on serving platter and cover with sauce or serve directly onto plates and spoon sauce over and alongside. Sprinkle with fresh cilantro or parsley, chopped fine. Serve with boiled new red potatoes, steamed white rice, or a cooked pasta in a shape such as penne, castellane, gemelli, or shells.