Wednesday, March 14, 2007

Lebanese Roasted Salmon

Roasted Salmon with Lemon, Garlic & Herbs
Adapted from Feast From the Mideast

Prep Time: 5 minutes
Marinate time: 15-20 minutes
Roasting Time: 20 minutes
Serves 4

4 salmon filets,
Juice of ½ large lemon
2 tbsp extra virgin olive oil
2 large cloves of garlic, minced
1½ tsp ground coriander
½ tsp ground cumin
½ tsp fresh oregano, chopped (Faye Levy uses zahtar, a Middle Eastern blend of herbs that I must try next time)
Salt & pepper to taste
Fresh Italian (flat leafed parsley), finely chopped for garnish

1. Preheat the oven to 450°F/230°C.

2. Combine the lemon juice, olive oil, garlic, coriander, cumin and oregano in a zip lock baggie or dish deep enough to hold the salmon and the marinade. Add the fish to the marinade, coat both sides and let sit for 15-20 minutes on the counter.

3. Place the salmon (skin side down, if there is any) and drizzle with any extra marinade. Roast for 7-10 minutes, depending on the thickness of the fish.

4. Place on a platter or plate and sprinkle with parsley and another squirt of lemon juice.

It’s great served with Fatoush – a simple Lebanese salad with lots of mint and lemon juice.

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Helene said...

A great dish and so healthy with all these herbs in it. thanks for sharing! :))

JodyP said...

I don't see any spinach in this recipe?!?

Ruth Daniels said...

Jody, you are so right. I'll take it out of the title, but I bet it would be great on a bed of sauteed baby spinach ;-) Thanks for catching the goof.