Sunday, November 11, 2012

Shilpa's Spicy Salmon (Penzeys)

This recipe came from another Penzeys' catalogs.  I love salmon and it's very good for you, and instead of broiling or grilling it, like I would normally do, I tried this recipe out.  It comes out hot and spicy with some smoky flavor to it.  It was also quite salty tasting and I didn't add any salt to it.  I enjoyed it a lot, but I did have to take a sip from my iced tea after every to every other bite.

What you'll need:

1 whole fresh salmon or 1 large filet (2-3 pounds)
3-4 garlic cloves, minced (or 1 1/2 teaspoons Penzeys Minced Garlic)
2 teaspoons minced fresh ginger (or 1/2 teaspoon powdered ginger)
2 teaspoons minced green chilies, optional
1/4 teaspoon Smoked Spanish Style Paprika
2 tablespoons Sate Seasoning
1 tablespoon Sweet Curry Powder
1 teaspoon soy sauce
1 tablespoon orange juice
1/4-1/2 teaspoon salt, to taste
1 cup fresh baby spinach, chopped
1/4 cup thinly sliced red onion
1/4 cup cubed red or yellow bell pepper
1/4 cup diced tomatoes
1/4 teaspoon Sate Seasoning
2 tablespoons White Sesame Seeds
1 teaspoon Dill Weed
1 teaspoon finely chopped fresh cilantro
1 lemon, cut into wedges

Place the salmon in a glass 9"x13" baking dish.  In a bowl, combine the garlic, ginger, green chilies, paprika, 2 tablespoons sate seasoning, curry powder, soy sauce and orange juice.  Taste and add salt if desired.  Pour the marinade over the salmon, turning to coat thoroughly.  Cover and refrigerate for at least 1 hour or up to 24 hours.

Preheat oven to 400 degrees.  Line a rimmed baking sheet with foil.  Brush the foil with a bit of olive oil.  Place the spinach, onion, bell peppers and tomatoes on the tray and sprinkle with the 1/4 teaspoon sate seasoning.

Remove salmon from marinade and place on top of the vegetables.  Sprinkle the salmon with sesame seeds and dill weed.  Cover lightly and bake at 400 degrees until the salmon is golden and firm to the touch, approximately 15-25 minutes, depending on size.  Let the salmon rest for at least 5 minutes before serving.  Garnish with cilantro and lemon wedges.

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