Ingredients
2 teaspoons canola oil
1 onion, roughly chopped
2 cloves garlic, smashed
1 carrot, peeled and roughly chopped
1 celery stalk, roughly chopped
2 tomatoes, seeded and roughly chopped
2 tablespoons tomato paste
2 tablespoons unsulfured molasses
2 tablespoons honey
2 tablespoons packed light-brown sugar
2 teaspoons dry mustard
1 teaspoon ground cumin
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of ground cayenne pepper, or to taste
2 cups water
6 five-ounce salmon, steaks or fillets
Spice Brown Rice Pilaf
Preparation
In a saucepan, heat oil over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more. Add tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently until thickened, about 30 minutes. Transfer to the bowl of a food processor or blender; puree until smooth. Refrigerate until ready to serve.
Preheat a grill or grill pan to medium hot. Season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over pilaf drizzled with reserved sauce.
