Roasted Indian Spiced Salmon
Adapted from Anita Stewart’s Canada
Prep time: 5 minutes…if that
Roast time: 10 minutes or until the fish is cooked through to your liking
1 lb/450g salmon fillet, skin on ( you can cook in one piece or separate into serving size portions which will cook a little quicker)
Indian Spice Rub Mixture:
½ tsp ground cumin
½ tsp ground coriander
¼ tsp garlic powder
¼ tsp turmeric
¼ tsp cayenne
Garnish: chopped fresh cilantro or parsley
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil for easy clean up.
2. Combine all the rub ingredients together in a small bowl and set aside. Rinse salmon, pat dry and lay skin side down on the prepared baking sheet. Rub the spice mixture over the top of the salmon.
3. Roast salmon until cooked to the consistency you like. Some people like it rare (darker, wetter pink on the inside) and others like it a light pink right through.
4. Slide off the skin and serve.
The real Mark Mitchell recipe in the book calls for grilling, which would also be lovely and he provides two other interesting options…an Asian marinade and a Caribbean salsa.
I served it over Warm Balsamic Lentils and it was awesome.