Salmon and Prawns in Spicy Tomato Sauce
Curated recipe from Chef Yotam Ottolenghi
Ingredients
3/4 c Tahini Sauce
9 tbsp olive oil, divid- ed, plus 1 tsp olive oil
7 garlic cloves, 6 thinly sliced and 1 crushed
25 g (about 2) Fresno chilies, thinly sliced
15 g (about 1 1⁄2) dried ancho or cascabel chilies, stems and seeds removed and very roughly chopped
2 tsp caraway seeds 3 tbsp tomato paste
3 large plum tomatoes, diced
1 tsp granulated sugar
Salt
15 g cilantro, roughly chopped, plus 2 tbsp extra to serve
1 1⁄2 lb side of salmon, skin and pin bones removed
300 g peeled extra- large shrimp
1/2 tsp paprika
Instructions
Make the Tahini Sauce.
Add 4 tablespoons of oil to a large sauté pan set over medium-high heat. Once hot, add the sliced garlic and Fresno chilies, and cook until fragrant and lightly colored, about 3 minutes. Add the ancho or cascabel chilies, caraway seeds, and tomato paste. Cook, stirring often, until fragrant and the tomato paste is a deep red, about 1 minute.
Add the fresh tomatoes, sugar, 1 cup of water, and 11⁄2 teaspoons of salt to the pan with the garlic and chilies. Bring to a simmer, then lower the heat to medium-low and cook at a low simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly, about 12 minutes. Stir in the cilantro, reserving about 1 table- spoon for the finishing oil.
Preheat the oven to 220°C/400°F.
Season the salmon with 1 tablespoon of olive oil and 3⁄4 teaspoon of salt. Season the shrimp with 1 tablespoon of oil and 1⁄4 teaspoon of salt, and set aside.
Transfer the tomato sauce to a roasting tray or dish large enough to fit all or most of the salmon.
Transfer the salmon skin side down to the roasting tray on top of the sauce, tucking the tail underneath if it’s too long to fit. Roast for 10 minutes, then remove from the oven and nestle the shrimp into the sauce, avoiding the top of the salmon. Return to the oven until the shrimp are just cooked through, 3 to 5 minutes.
Make a paprika oil. Add the remaining 3 tablespoons of oil, the crushed garlic, and the paprika to a small frying pan set over medium-high heat. Cook until the oil just begins to bubble and the garlic is fragrant, 1 to 2 minutes, then remove from the heat and stir in the remaining cilantro.
Remove the salmon from the oven and drizzle generously with the Tahini Sauce. Spoon the paprika oil over the top, along with a final drizzle of olive oil. Serve warm with any extra tahini on the side.
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