Salmon, the favourite fish of the family! I try talking people through the health benefits, but what sells salmon for me (or rather loads of folks like me) is the taste. The taste is just so rich. The right amount of flesh and fat make it an amazing fish to bake.
This preparation is a regular in my kitchen mostly for weekend lunches. Sometimes also finds a place on the dinner table with a side of salad and rice, or soup and bread (an absolute winter favourite).
Ingredients:
- Salmon - 2 fillets cut lengthwise (I generally buy Salmon from seafood deli section of our local Woolies). You can get fresh salmon from nearest local markets too.
- Coriander Powder - 1/2 tsp
- Cumin Powder - 1 tsp
- Red chilli powder - 1 tsp (increase or decrease based on your spice tolerance levels)
- Lemon juice - 2 tsp
- Greek Yogurt / Curd - 1 tbsp
- Ginger and Garlic Paste - 1 tsp
- Salt - according to taste
Method:
- Beat the yogurt in a small bowl so that it is creamy and there are no lumps.
- Add all powdered spices into the yogurt and mix well.
- Wash the salmon and pat dry.
- Add all the mixed spices and yogurt to the fish. Also add 2 tsp lemon juice, ginger garlic paste and salt.
- Let it marinate for 1 hour (at least 30 min).
- Preheat oven to 200 degrees.
- Once preheated, bake salmon for 30 min on 200 degrees.
- Serve hot with a wedge of lemon. Can be served with sides of rice and salad.
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