I love Atlantic Salmon for the beautiful pink meat and its oiliness. Among the few seafood ingredients that I love cooking with, Atlantic salmon is my favourite! I have cooked a number of dishes with salmon, apart from salads, sashimi and sushi. Smoked salmon is to die for, and I love it with a fresh salad of lettuce, avocado, quail eggs and pomegranate seeds! I still make my delicious Salmon in Fiery Plum Curry, Brie-Stuffed Grilled Salmon and Salmon Chowder with an Indian Twist. But this dish is different. Parchment-Baked Salmon is a ridiculously easy recipe, which will be ready in just ten minutes!
In the morning, I bought some beautiful salmon pieces from a nearby gourmet store. I was planning to make a rich curry to accompany my steamed rice for lunch. But today I was in no mood to eat a curry. With a restaurant-review invite for the evening, I wanted to make something really light for today’s lunch.
So I took out my homemade Greek-style herb mix from the larder and made this dish in no time!
How to make the Greek Herb Mix?
I have used this herb mix a number of times earlier for my Feta Salad dressings, and it just tastes yum with Feta. Making this herb mix is easy. Just combine 2 tbsp each of dried rosemary, thyme and basil leaves. Add ½ dried bay leaf. ½ tsp ground black pepper, ¼ tsp chipotle chilli powder (alternatively, use the regular chilli powder) and ¾ tsp garlic powder. Add ¼ tsp of freshly roasted and coarsely ground cumin powder to this and mix well. Store in an airtight jar.
The beauty of this dish lies in the aroma of this herb mix. Lemon and Sumac powder add a different dimension to the dish. This recipe is easy and delicious! I had it with Couscous salad with mixed greens and pomegranate seeds.
- Thick fillets of de-skinned Atlantic salmon 300 g each: 2
- Himalayan pink salt granules: around ¼ tsp
- Lime wedges or rings: 6 pieces
- My homemade Greek herb mix: 1 tsp
- Sumac powder for seasoning: ½ tsp
- Chopped coriander leaves: 1 tsp for garnishing
- Extra virgin olive oil: 1 tsp
- Lime zest: 1/2 tsp
- Parchment paper
- Wash the salmon and pat-dry. Sprinkle the salt and marinate for 5 min.
- Smear the fish with the Greek herb mix and place lime wedges or rings over the fish. Sprinkle the olive oil.
- Wrap the fish in a parchment paper. Keep aside.
- In a pre-heated oven, grill for 10 min: 5 min on each side.
- Remove from the oven immediately after 10 min, otherwise the salmon will get overcooked and hard.
- Just before serving, sprinkle the Sumac, lime zest and the coriander leaves over the salmon. Parchment-baked fish is a mildly sour dish. Enjoy with Couscous salad or eat it just like that!
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