Our friend and former babysitter Juliette started making this salmon for my kids when they were tiny. While the recipe couldn’t be simpler, there is something about the simmer time and her secret ingredient (paprika) that makes this dish extra special.
Olive oil (enough to generously coat the bottom of the pan)
1 medium yellow onion, chopped
2 cloves garlic, smashed
6 Roma tomatoes, chopped, or one can imported Italian, pulled out of liquid and smooshed with your hands
1 1/2 lbs salmon filet (skin on or off, depending on the ewwww factor in your house)
Salt and pepper to taste
A pinch of paprika or red pepper flakes (optional)
Saute onions for 10 minutes or so–the longer you do, the sweeter the dish, as the onions caramelize. Add garlic, saute for another couple of minutes. Don’t let the garlic burn. Add tomatoes, let simmer for 10-15 minutes, until you’ve created a broth. Lay the fish in the broth, covering exposed parts with liquid. Depending on the thickness of the filet and how rare you like it, this can take 7-10 minutes. It’s easy to test with a fork by parting the fish flesh a bit. The picture here doesn’t show how brothy this dish is. Grains sop up the soupy goodness.
I serve this over any kind of rice, as well as Israeli couscous.