24 Ounce(s) actually with skin salmon fillet, skinless
14 Ounce(s) tomatoes, diced canned
1 Bunch(s) scallions
1 seeded pepper, jalapeno
3 Clove(s) thinly sliced garlic clove
1 Teaspoon(s) whole coriander seeds
1 Teaspoon(s) whole cumin seeds
3/4 Teaspoon(s) Paprika, smoked Spanish
1/4 Cup(s) cilantro
2 Tablespoon(s) mint
Season the fillets with salt and pepper.
Heat a pan with 1 tablespoon olive oil.
Chop the scallions and separate the whites and the greens into two piles.
Slice one jalapeno with ribs and seeds removed.
Saute the jalapeno, garlic, and scallion whites. Cook about two minutes, but do not brown. Add the spice and let them bloom for about 30 seconds.
Add tomatoes and reduce heat to medium. Add a half teaspoon of kosher salt and a quarter teaspoon of pepper. Bring back up to a simmer. Add the salmon fillets, skin side up. Cover and cook about 6-8 minutes, to reach a temperature of 115 to 120 degrees F.
Take off the skin. It should easily peel off.
Transfer to a serving platter and place skin side down.
Bring the sauce back up to simmer to remove some liquid. Remove from heat and add spices: cilantro and mint. Mix and ladle the sauce over the salmon. Top with scallion greens. Drizzle with olive oil.