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Fatima’s Music Festival
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Heat the oven to 475 degrees.
Place the limes, sugar, cumin, cayenne, 1 teaspoon of the paprika and 1 teaspoon of salt in a spice grinder and grind to a fine powder. Transfer to a small bowl and mix with the oil.
Place the salmon in a large roasting pan, skin-side down if using a skin-on fillet, and cover the salmon with all of the oil mixture. Roast until the salmon is just cooked through and flaky, about 12 minutes, then let rest for 2 minutes before serving.
While the salmon roasts, grate the tomatoes on the coarse side of a box grater, discarding the spent skins. Transfer into a fine sieve set over a bowl and stir a few times, then discard the strained liquid. Transfer the tomato pulp into the bowl, and season with the remaining ½ teaspoon paprika, the garlic and ¼ teaspoon salt.
To serve, carefully transfer the salmon to a serving platter, then dollop the sour cream over the salmon followed by half of the tomato mixture. Spoon the roasting oil back over the salmon and serve with the extra sour cream and tomato on the side to taste.
TITLE GOES HERE
Heat the oven to 475 degrees.
Place the limes, sugar, cumin, cayenne, 1 teaspoon of the paprika and 1 teaspoon of salt in a spice grinder and grind to a fine powder. Transfer to a small bowl and mix with the oil.
Place the salmon in a large roasting pan, skin-side down if using a skin-on fillet, and cover the salmon with all of the oil mixture. Roast until the salmon is just cooked through and flaky, about 12 minutes, then let rest for 2 minutes before serving.
While the salmon roasts, grate the tomatoes on the coarse side of a box grater, discarding the spent skins. Transfer into a fine sieve set over a bowl and stir a few times, then discard the strained liquid. Transfer the tomato pulp into the bowl, and season with the remaining ½ teaspoon paprika, the garlic and ¼ teaspoon salt.
To serve, carefully transfer the salmon to a serving platter, then dollop the sour cream over the salmon followed by half of the tomato mixture. Spoon the roasting oil back over the salmon and serve with the extra sour cream and tomato on the side to taste.
