Ein Tisch mit verschiedenen Tellern mit Lachsfilet auf Tomatensoße und Pilaw-Reis. Eine Hand holt sich mit einem Löffel etwas von dem Lachs auf einem großen Teller. Eine andere Hand greift zu einem Weinglas.

Salmon fillet on tamarind tomato sauce and pilaf rice

40 minutes

Mittel

4 people

A wonderfully aromatic dish that combines the delicate, subtle flavor of salmon with oriental spices and a lightly fruity, tangy note. The result is a sophisticated yet uncomplicated creation that delights from the very first bite. If you're hosting more guests, simply increase the quantities. It's also perfect for festive occasions when you want something special yet effortless.

Ingredients

4 x 100 g GOOD SALMON without skin
400 g diced or pureed tomatoes (from can or jar)
3 cloves of garlic, finely chopped
1 tbsp tamarind paste (alternatively 1 tbsp fresh lemon juice)
1 tsp paprika powder
¼ tsp ground cumin
¼ tsp cayenne pepper
½ tsp ground cinnamon
1 tsp sugar
1 tsp salt
Freshly ground black pepper
2 tbsp olive oil
A few coriander stalks
For the spiced pilaf rice:
180 g basmati or long grain rice
400 ml HONEST CATCH Fish stock
1 large onion, finely chopped
1 cinnamon stick
4 green cardamom pods
2 carnations
1 tsp salt
For garnishing:
4 tbsp pomegranate seeds
2 tbsp chopped pistachios
Fresh coriander leaves

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Finely chop the 3 garlic cloves and sauté them in 2 tablespoons of olive oil over medium heat until lightly golden and fragrant. Then add the 400 g of diced or crushed tomatoes along with a few sprigs of coriander, which will lend a fresh, slightly herbaceous aroma. Let the sauce simmer gently for about 15 minutes until it thickens slightly.
While the sauce is reducing, prepare the spiced rice. Rinse 180 g of rice thoroughly several times until the water runs clear - this helps ensure it cooks up light and fluffy, with nicely separated grains. Heat a little oil in a pot, sauté the finely chopped large onion until translucent, then add the spices: a cinnamon stick, four green cardamom pods, and two cloves. Sauté briefly until fragrant. Add the rice and let it cook for a moment, then pour in 400 ml of fish stock or vegetable stock and season with 1 teaspoon of salt. Cover and let it simmer gently for about 10 minutes, then reduce the heat to the lowest setting and cook for another 15 minutes without lifting the lid.
Once the sauce has reduced, remove the coriander stems and season with 1 teaspoon of salt, freshly ground pepper, half a teaspoon of cinnamon, 1 tablespoon of tamarind paste (or lemon juice), 1/4 teaspoon of cumin, 1 teaspoon of paprika, 1/4 teaspoon of cayenne pepper and a pinch of sugar.
Pan-fry the salmon fillets in a little olive oil for about 2 to 3 minutes on each side until golden brown on the outside yet still tender on the inside. To serve, divide the spiced rice among four plates, spoon the tamarind-tomato sauce over it, and place the salmon fillets on top. Garnish with fresh coriander leaves. It also looks particularly elegant if the salmon is arranged directly on the sauce in a large serving dish or cast-iron skillet, allowing it to absorb even more of the sauce’s flavor as it is served. Finally, sprinkle the pilaf rice with chopped pistachios and pomegranate seeds for color, freshness, and a festive touch.

Tip: For a festive meal, simply adjust the quantities as needed. The tamarind paste gives the sauce its characteristic, slightly fruity-tangy flavor and is often available in Asian grocery stores. Alternatively, freshly squeezed lemon or orange juice works beautifully.
Instead of HONEST CATCH fish stock, you can just as easily use vegetable stock.