This recipe is modified from one that appeared in Chatelaine Magazine, March 2006. I enjoyed it very much. My only wish is that the flavour had diffused throughout the entire fish. If anyone knows how to make that happen, please let me know! (Naomi has indeed let me know. Please see her comment below this post.)
Serves 1 (Easily Multiplied)
Salmon Fillet, With or Without Skin 1 (60z, 180g)
Ghee, Butter or Coconut Oil, Just to Lightly Coat Baking Pan
Lime (or Lemon), 1
Goat Yogurt or SCD Mayo, 1 Tbsp
Oregano, Dried 1/4 Tsp
Cumin, Dried and Ground 1/4 Tsp
Salt, 1/4 Tsp
Crushed Red Pepper or Chili Powder, 1/4 Tsp
Basil or Coriander, Fresh 2 Tsp
1. Preheat oven to 400 F.
2. Lightly oil a small baking dish.
3. Place salmon into dish.
4. Squeeze juice of half a lime into a small bowl. Stir in goat yogurt, oregano, cumin, salt, chili. Mix.
5. Spoon mixture over salmon.
6. Bake in center of pre-heated oven for 12-15 mins.
7. Remove fish from oven.
8. Sprinkle with basil or coriander and squeeze juice from reserved lime half overtop. Great alone or with cauliflower grated and steamed 3 minutes and avocado slices.
Substitutions from original recipe:
Vegetable Oil = Ghee, Butter or Coconut Oil
Mayonnaise or Sour Cream = Goat Yogurt (very tangy) or SCD Mayo
Chipotle or Tabasco = Chili or Crushed Red Pepper
If you marinated the fish in the spice mix overnight then the flavours would infuse through the fish. It sounds delicious, I love cumin!
x x x
Thank you so much, Naomi!