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Roasted
Spicy Salmon
- 3-4 lbs
whole salmon, dressed
- 1 bunch
of cilantro, chopped
- 1/4 cup
chopped parsley
- 2 Tbsp
chopped mint leaves
- 2 jalapeno
peppers, seeds removed
- 1 Tbsp
minced fresh ginger
- 2 garlic
cloves, minced
- 2 Tbsp
fresh lemon juice
- 2 Tbsp
vegetable oil
- 2 tsp
cumin seeds, toasted
- 1 tsp
salt
- 1/2 cup
diced tomato
Cut diagonal slashes
approx 4" long, 1
1/2" apart, and
1/2" deep on each
side of the salmon.
In a food processor mix
cilantro, parsley, mint,
peppers, ginger, garlic,
lemon juice, vegetable
oil, cumin, and salt.
Pulse until mixture has a
paste0like consistency,
remove from mixer and fold
in tomato. Stuff
mixture into the slits and
belly cavity of the
fish. Cover and refrigerate
for 1-4 hours.
Preheat oven to 425
degrees F. Transfer
salmon to a lightly oiled
roasting pan. For
cooking time, measure the
thickest part of the
salmon and allow 10
minutes per inch of
thickness. Cook until
salmon flakes easily along
both sides of the backbone
at the thickest point when
tested with a
fork.
*Serves 6.
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