Salmon in a Tomato-Cream Sauce

• 1 1/2 pounds skinned salmon fillet from the center of the fish (where it is thickest), first cut lengthways down the center and then crossways to make 8 pieces
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 1 cup tomato puree
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne pepper
• 2 tablespoons chopped cilantro
• 1 tablespoon olive or canola oil
• 1/2 teaspoon whole cumin seeds

1. Season the salmon pieces by sprinkling the salt, pepper, turmeric, and cayenne on all sides and rubbing them in.
2. Put the salmon in a plastic bag and refrigerate for 1 hour or longer.
3. Combine all the ingredients for the sauce and mix well.
4. Refrigerate if needed.
5. To cook the fish, put the oil in a frying pan and set on medium heat.
6. When hot, put in the cumin seeds.
7. When the seeds have sizzled for 10 seconds, pour in the sauce.
8. Stir and bring to a simmer.
9. Place all the fish pieces in the sauce in a single layer and cook, spooning the sauce over the fish.
10. After a minute, turn the fish pieces over and lower the heat to medium low.
11. Continue to cook, spooning the sauce over the top, for 34 minutes or until the fish has cooked through.

center, salt, freshly ground black pepper, ground turmeric, cayenne pepper, tomato puree, heavy cream, salt, sugar, garam masala, ground cumin, lemon juice, cayenne pepper, cilantro, olive, cumin seeds

Taken from www.epicurious.com/recipes/food/views/salmon-in-a-tomato-cream-sauce-373757 (may not work)