Moroccan Poached Salmon

• 16 large red ripe tomatoes, diced
• 2 tablespoons coriander seeds
• 1 tablespoon cumin seed
• 1 bunch fresh parsley
• 8 -10 garlic cloves
• 1 jalapeno pepper
• 1 bunch fresh cilantro
• 12 tablespoon fresh ground black pepper
• 2 lemons, juice of
• 2 12 lbs salmon, cut into fillets

1. Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half.
2. Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds.
3. Transfer the spices to a food processor.
4. Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper.
5. Process to a paste.
6. When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well.
7. Preheat the oven to 400F
8. Leave sauce to cool and add then add the lemon juice.
9. Lay the fish out in a large casserole dish and pour over the sauce.
10. Cover and bake for about 20 minutes, until the fish is cooked through.
11. Serve straight away.

red ripe tomatoes, coriander seeds, cumin, parsley, garlic, pepper, fresh cilantro, ground black pepper, lemons, salmon

Taken from www.food.com/recipe/moroccan-poached-salmon-233897 (may not work)