Wednesday, June 23, 2010

Roasted Salmon with Garlic, Lemon, and Coriander

This is a light and easy main course, typical of the Middle Eastern style of serving fish. It has a warm, spicy (but not in the hot sense) flavor that highlights rather than overwhelms the flavor of the salmon. And if you like a bit of pizazz to your fish, add some hot red pepper flakes. Serve with a Middle Eastern side like tabbouleh.

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Roasted Salmon with Garlic, Lemon and Coriander
Picture by Caroline

2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 garlic cloves, finely minced
1 1/2 teaspoons ground coriander
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/4 pounds salmon fillet, about 1 inch thick
salt and pepper, to taste
  1. Preheat oven to 450 degrees F. Lightly oil heavy roasting pan or line pain with foil and lightly oil foil. 
  2. Combine lemon juice, oil, garlic, coriander, cumin, and oregano in a bowl and mix well. Pour mixture over fish and lightly rub it into fish flesh. Let fish marinate 15 to 20 minutes.
  3. Set fish in roasting pan, skin side down, and sprinkle with salt and pepper. Roast fish about 10 minutes; it should just flake and have changed color in the thickest part. If you've lined the pan with foil, slide spatula just under meat so that skin stays stuck to foil, and lift meat out. Serve fish with lemon wedges.

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