Salmon Steaks in a Spicy Tomato Sauce

Take four salmon steaks and sprinkle a pinch of sea salt and pepper on them on both sides. Take a cup of almond fluor and season it with sea salt and red pepper flakes. Coat the steaks with the fluor. Cook salmon steaks in a shallow pan greased lightly with olive oil until both sides turn golden. Keep aside. Puree couple of garlic cloves, one small green chili, an inch of ginger, a teaspoon of cumin seeds, and an inch of cinnamon stick with a teaspoon of olive oil. Heat a tablespoon of olive oil in a skillet. Add the spice paste and cook on medium heat stirring it constantly to prevent the spice paste from sticking to the pan. Puree couple of large ripe tomatoes with a bunch of mint leaves. Add it to the pan. Let the sauce simmer for 7-10 minutes. Add a pinch of salt and pepper and a teaspoon of lemon juice. Add the steaks to the pan and let them simmer on medium-low heat for another 10 minutes. Remove from heat. Sprinkle finely chopped coriander leaves. Serve warm.