Ingredients
1 tablespoon caraway seeds
8 tablespoons (or more) sunflower oil, divided
3 tablespoons all-purpose flour
4 8-ounce 1 1/4"-thick, 6"-long salmon steaks (preferably wild)
Kosher salt and freshly ground black pepper
6 garlic cloves, coarsely chopped
1 serrano chile (with seeds), chopped
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/4 teaspoon (generous) cayenne pepper
1/4 teaspoon ground cinnamon
2 tablespoons tomato paste
2 tablespoons fresh lemon juice
2 teaspoons sugar
2 tablespoons chopped fresh cilantro
Lemon wedges
Preparation
Toast caraway seeds in a small dry skillet over medium heat, stirring occasionally, until slightly darker in color and aromatic, about 2 minutes. Remove from skillet and let cool. Finely grind in a spice mill; set aside. Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Place flour in an 8x8x2" baking dish or a shallow wide bowl. Season fish with salt and pepper. Place fish in flour and turn to coat; shake off excess. Working in 2 batches, cook salmon until golden, about 2 minutes per side. Transfer fish to a plate; wipe out skillet and set aside. Purée garlic, chile, paprika, cumin, cayenne, cinnamon, caraway, and 2 Tbsp. oil in a food processor, adding more oil by teaspoonfuls to garlic paste if needed. Heat remaining 4 Tbsp. oil in reserved skillet over medium heat. Add garlic paste. Cook, stirring, for 30 seconds (do not burn). Carefully (mixture will splatter) add tomato paste and 1/2 cup water to skillet and bring to a simmer; continue simmering for 30 seconds. Stir in lemon juice and sugar. Season with salt and pepper. Return fish to skillet and bring to a gentle simmer. Cover pan; reduce heat to medium-low and simmer until fish is just cooked through, 7-11 minutes. Remove pan from heat, uncover, and let cool slightly. Divide the salmon and sauce among plates. Sprinkle cilantro over. Serve warm or at room temperature with lemon wedges alongside.
