Spicy Roasted Salmon
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6-8
ingredients
- 1 (3 -4 lb) salmon
- 1 bunch fresh cilantro
- 1⁄4 cup fresh parsley
- 2 tablespoons of fresh mint
- 2 jalapeno peppers, seeded
- 1 tablespoon fresh gingerroot
- 2 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 teaspoons cumin seeds, roasted
- 1 teaspoon salt
- 1⁄2 cup tomatoes, seeded, diced small
directions
- Cut diagonal slashes about 4" long, 1 1/2" apart and 1/2" deep on each side of the salmon fillet.
- In a food processor, process smooth the cilantro, parsley, mint, jalapenos, ginger root, garlic, lemon juice, vegetable oil, cumin seeds and salt. Fold in the tomato. Stuff this paste into the slits of the fish. Cover with plastic wrap and refrigerate 1-4 hours.
- Preheat oven to 425 degrees.
- Transfer the salmon to a lightly oiled baking pan. Measure the thickest part of the salmon and allow 10 minutes per inch of thickness cooking time or cook until fish flakes easily with a fork. If the fillet is extra thin on the ends, fold them under so the ends don't dry out.
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RECIPE SUBMITTED BY
My passions: faith, family, food, and anything family history related. Almost nothing I like more than to chase headstones of my dearly departed ancestors. I've been working on a family cookbook for almost 2 years. (Need to figure out how I want to actually print it.) Enjoy learning about how what I grew up eating relates to my ancestors from Croatia and Alsace primarily. Enjoy following and forming new traditions within the walls of my home.
Some would say I lead a very boring and mundane life. I would say it's just what I ordered. I have the opportunity to be a stay-at-home mom - which is what I truly love. Feel it's the best calling anyone could ever have. I've truly been blessed!