Jazz Cooks: Portraits and Recipes of the Greats, Bob Young and Al Stankus, photography by Deborah Feingold,1992 USA

The Michele Rosewoman Trio performing 'From Tear To Here'

https://www.youtube.com/watch?v=gpMqSkNEdlU&list=PL4HiWc-wk40Wk5hKVMmcXXfOUrZetaTVI&index=6

Michele Rosewood, pianist/composer: Turbo Salmon

A fabulous recipe in a great book – highly recommended, Anne

Serves 2

1 tblsp sesame oil; 1 big onion, cut into 8 chunks; 1 tblsp margarine (or butter); oregano; salt and pepper; 2 salmon steaks or fillets, washed and dried; 1 big tomato, cut in 8 chunks; 1 to 2 tblsp (or more) orange juice or orange-pineapple juice; juice of 1 to 2 lemons; 3 cloves garlic, crushed; about 5 sprigs cilantro; 4 tblsp dry white wine or dry sherry; 2 to 3 tblsp soy sauce, or 1 to 2 tblsp tamari; basil

In a cast-iron frying pan, warm the sesame oil. Add the onion and sauté, until browned. Add the margarine (or butter). Sprinkle in the oregano, salt and pepper. Place the salmon in the pan and turn over after 1 minute. (Note: while the dish is cooking, the salmon should be turned several times) Add more of the seasonings followed by the tomato. 

Keep the pan from getting too dry by adding the orange (or orange-pineapple) juice and/or some of the lemon juice. Add the garlic and cilantro. (“Cilantro is a key ingredient”, the pianist says, “so use as much as you want. I use a lot.”) 

Add the rest of the lemon juice, the wine (or sherry), and soy sauce (or tamari). Season with the basil. “The amount of sauce can be controlled by adding more fruit juice, soy sauce, or wine – but don’t add water. The thickness can also be controlled by the heat. A high heat will make a thicker sauce, lower heat a thinner sauce.”

Continue to turn the fish every 1 or 2 minutes, cooking for a total of about 8 minutes, or until the salmon shows a thin strip of pink in the center. Turn off the heat when the salmon is at this stage. Cover, and serve in 5 minutes with cous cous and a salad.