Description
This Spicy Salmon with Roasted Vegetable Sauce is a flavorful and hearty dish featuring tender salmon fillets simmered in a vibrant sauce made from sautéed red bell pepper, serrano or jalapeno peppers, carrots, and optional russet potato. The sauce is richly spiced with sweet and hot paprika, cumin, turmeric, and tomato paste, complemented by fresh cilantro and garlic. Cooked entirely on the stovetop, this recipe offers a perfect balance of heat, earthiness, and freshness for a wholesome, satisfying meal.
Ingredients
Scale
Fish
- 1 pound (450g) salmon fillets (or any preferred fish)
Vegetables and Aromatics
- 1 red bell pepper, sliced into strips
- 1 serrano pepper or 2 jalapeno peppers, sliced into strips
- 2 carrots, peeled and cut into strips
- 1 russet potato, peeled and cut into 1” slices (optional)
- 6 garlic cloves, peeled and halved
- ½ cup chopped cilantro (divided)
Spices and Seasonings
- 1 tablespoon sweet paprika
- ½ tablespoon hot paprika (adjust to taste)
- 1 teaspoon coarse salt
- ½ teaspoon cumin
- ¼ teaspoon turmeric
Other Ingredients
- ⅓ cup olive oil
- 1 tablespoon tomato paste
- ¾ to 1 cup water
Instructions
- Sauté Vegetables: Heat a large sauté pan over medium heat and coat the bottom with ⅓ cup olive oil. Add the red bell pepper, serrano or jalapeno peppers, carrots, potato slices (if using), and halved garlic cloves to the pan. Sauté the vegetables for 2-3 minutes, stirring occasionally to soften them slightly.
- Add Spices and Tomato Paste: Sprinkle 1 tablespoon sweet paprika, ½ tablespoon hot paprika, 1 teaspoon coarse salt, ½ teaspoon cumin, ¼ teaspoon turmeric, and 1 tablespoon tomato paste over the vegetables. Stir well and cook for an additional 2-3 minutes to develop the flavors and coat the veggies in the spice blend.
- Simmer Vegetables: Add half of the chopped cilantro (¼ cup) and approximately ¾ cup water to the pan. Stir everything together, then cover the pan and cook on medium-low heat for 12-15 minutes, or until the vegetables become tender.
- Prepare Fish and Adjust Sauce: Taste the vegetable sauce and adjust salt and spice levels as desired, adding more hot paprika or red pepper flakes for extra heat. Lightly season the salmon fillets with salt, then place them gently into the pan. Ensure the fillets are coated generously with the sauce and submerged at least ¾ of the way. Add an additional ¼ cup water if needed to increase the sauciness, and spoon sauce over each fillet. Top the fish with the remaining cilantro.
- Cook Fish: Cover the pan and cook on low flame for 20-25 minutes, spooning the sauce over the fish halfway through the cooking time to keep it moist and flavorful.
- Garnish and Serve: Just before serving, garnish with lemon slices and squeeze fresh lemon juice over the dish. Serve warm, enjoying the medley of spices, tender vegetables, and perfectly cooked salmon.
Notes
- Optional russet potato adds heartiness but can be omitted for a lighter dish.
- Adjust the amount of hot paprika or use extra red pepper flakes to vary the heat level.
- Serve with a side of rice, quinoa, or crusty bread to soak up the flavorful sauce.
- Ensure to spoon sauce over salmon during cooking to keep fish moist and flavorful.
- Fresh lemon juice enhances the brightness and balances the spice.
