I have made a similar recipe with chicken and don't know why I've never tried it with salmon! It came out moist, spicy and delicious. I usually add more cayenne because we like the extra kick.
Recipes like this are my favorites because I always have the marinade ingredients on hand. It is easy to throw together and is done in advance so requires very little last minute prep.
I usually make some aloo saag as an accompaniment and always serve it with basmati rice.
4 salmon fillets, skin on, about 4 oz. each
1/2 cup plain yogurt, low fat is fine
1 tablespoon minced coriander
1 garlic clove, minced
1 tablespoon lemon juice
1 inch piece of ginger, peeled and minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon turmeric
1/8 teaspoon ground cayenne pepper
pinch of salt
freshly ground black pepper
Place the salmon, skin side down, in a shallow container. Whisk the yogurt and next 10 ingredients together and pour over the salmon so the fillets are completely covered.
Cover the container and place in the fridge to marinate at least a couple of hours, although overnight is better.
Heat the oven to 400 degrees.
Place the fillets in an oiled baking dish, skin up, and bake for 5 minutes.
Turn the fillets over, baste with the remaining marinade and cook another 10-15 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork.
Serves 4
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1 comment:
It always amazes me how versatile salmon is — and it's not a blank canvas like chicken — but it certainly pairs well with a variety of flavors.
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