Salmon on Tomato-Jalapeño Jam
Salmon is such a rich fish that it can stand up to the piquant bite of the ginger, sweet acidity of the tomato, and heat of the jalapeño in this sauce.
This recipe was developed for the cookbook Hero Dinners, by Chefs Marge Perry & David Bonom. Anolon has published this recipe with permission from the authors.
- Cuisine:
American
- Course:
Entrée
Ingredients
- 3 tablespoons olive oil, divided
- 1 large zucchini, cut into 1/2-inch cubes
- 2 teaspoons lime zest, grated
- 1 teaspoon salt, divided
- 1 cup couscous
- 4 6-ounce skin-on salmon
- 1/8 teaspoon ground black pepper
- 1 medium onion, chopped
- 1 small jalapeñ pepper, halved lengthwise, seeded, thinly sliced across
- 1 tablespoon fresh ginger, minced
- 1 14-ounce can crushed tomatoes
- 1 teaspoon honey
- 2 tablespoons fresh cilantro, freshly chopped
Directions
- Heat 1 tablespoon of the oil in a large Anolon Nouvelle Copper Luxe Skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a large bowl.
- Add the lime zest, 1 1/4 cups water, and 1/4 teaspoon of the salt to the skillet and bring to a boil over high heat. Stir in the couscous, cover, and remove from heat; let stand 5 minutes. Fluff the grains with a fork and transfer to the bowl with zucchini; stir in 1 tablespoon of the oil. Cover the bowl.
- Season the salmon with 1/2 teaspoon of the salt and the pepper. Heat 1 teaspoon of the oil in the skillet over medium-high heat. Add the salmon, skin side down, and cook until the skin is golden and well crisped, about 5 minutes. (The fish will not be cooked through.) Transfer to plate.
- Pour off the salmon fat left in the pan. Heat the remaining 2 teaspoons oil over medium-high heat. Add the onion, jalapeño, and ginger and cook, stirring occasionally, until thickened, about 5 minutes. Reduce the heat to medium and place the salmon, skin side up, on top of the tomato mixture; gently simmer, uncovered, until the fish is barely translucent in the center, 5 to 7 minutes. Remove from the heat, sprinkle with the cilantro, and serve with the couscous.
