Sockeye have a gorgeous deep, red color and are low in fat, high in omega 3sand high in protein. I decided to cook a sauce with mint and cilantro for a refreshing taste and green chillies for a mild spice kick. For added flavors, I used ginger and garlic cloves. On the last minute, I threw in some soy sauce. The recipe just kept flowing and I added ingredients with an idea to create a dish with spicy, pleasant savory taste. The plan was to cook a base sauce with Indian spices and bake the salmon at 400F for 15 minutes.
When I tasted it, the texture was smooth and flaky. The aroma was refreshing. The taste was perfect – creamy buttery sockeye soaked in delicious green sauce. I am so glad I did this as it came out really well. This is going to my regular dinner menu at home.
Salmon Baked In Mint-Cilantro Sauce
- 4 Salmon fillets
For The Green Sauce
- 1 bunch cilantro chopped
- 1 bunch mint chopped
- 2 Thai green chillies
- 1 inch-ginger
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp extra virgin olive oil
- 1 large onion chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp garam masala
- Salt to taste
- 1 lemon for garnish
- Pat dry the salmon fillets with a kitchen towel. Set aside.
- In a food processor, pulse the mint, cilantro, green chillies, ginger, garlic cloves and soy sauce to a smooth paste. Set aside.
- In a large cooking pan. heat oil. Once they ripple, add the onions and let it sweat and brown a bit. Then mix in the green sauce and saute for couple of minutes.
- Sprinkle in the turmeric, chili, coriander powder and simmer the sauce for 15 minutes. Add water if it dries up. You don’t want to burn the sauce. So keep an eye on the base sauce.
- Finally sprinkle garam masala and check for seasoning. Since we added soy sauce, be careful with the addition of salt. Switch off the flame and set aside.
- Preheat the oven to 400 F.
- We are going to prepare packets with aluminum foil. So, remove a large sheet of the foil, large enough to wrap the salmon.
- Place the salmon fillet skin side down. Smother the green sauce over it. Be generous. I love it that way. You can add more or less depending on your taste. Place a lemon roundel and wrap the foil in four directions to create a rectangular pocket.
- Bake for 15 minutes and serve hot. I served mine with mushroom pilaf/pulao and roasted potatoes/mushrooms.
What was so good about this salmon?
We love salmon. Since we were done with cooking salmon with foreign spices and herbs to me (like dill, chives) and eating it with salads, this season I am in the mood to fix Indian inspired salmon dishes in my blog. For today’s recipe, I baked it in an aluminum foil just perfect enough to make it flaky, juicy and simply delicious. I think Copper River King tastes so good and fish was so meaty and had so much good fat. Importantly, they didn’t get dry and with my green sauce, they tasted incredible.