Coconut-Braised Salmon

We served this to my sister Emily. It was very good. The recipe is from one of my new favorite cookbooks--

American Masala

For the Marinade

¼ cup lemon juice

½ tsp. curry powder

2 tsp. kosher salt

1 tsp. ground peppercorns
6 6-oz. salmon fillets--I like Costco's frozen wild salmon

For the Sauce

2 Tbsp. canola oil

1 dried red chili

4 tsp. mustard seeds

2 tsp. cumin seeds

1 tsp. ground peppercorns

2 medium red onions, finely chopped

2 Tbsp. plus 2 tsp. kosher salt

6 medium tomatoes, finely chopped, can use canned plum tomatoes

2 cups coconut milk

½ cup chopped fresh cilantro

Place the marinade ingredients in a gallon-sized re-sealable plastic bag. Add the salmon and turn to coat. Refrigerate for 30 minutes. Preheat the oven to 400. To make the sauce, heat the canola oil with the chili, mustard seed, cumin seeds, and peppercorns in a large skillet over medium-high heat for 2 minutes or until the mustard seeds begin to pop. Add the onions and salt and cook, stirring often, until the onions are soft and just beginning to brown. Add the tomatoes, and cook, stirring occasionally, until they break down and the sauce thickens, about 10 minutes. Stir in the coconut milk and bring to a simmer. Transfer to a large baking dish.

Place the salmon on top of the sauce. Bake the salmon until it is done—about 15 minutes. Sprinkle with cilantro and serve