Flaky, roasted salmon with an orange, curry, cilantro sauce!
- 4 five oz. salmon filets
- 1 tsp. cumin
- 1 tsp. cardamom
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. paprika
- 1/4 tsp. nutmeg
- 1/4 tsp. fresh lemon zest (about half as much if you’re using dry lemon zest!)
For the Sauce:
- 2 tsp. extra virgin olive oil
- 2 green onions, chopped
- 1 clove garlic, chopped
- salt and pepper to taste
- 2 oranges, juiced
- 1/2 tsp. cornstarch
- 1 tsp. curry powder
- 2 Tbsp. apricot jam
- 1/2 tsp. cumin
- 1/4 cup cilantro, chopped, plus extra for garnish
- extra virgin olive oil, for drizzling/garnishing the plate (optional)
- Preheat oven to 375 degrees. Grease a medium-sized baking sheet.
- Mix all rub ingredients together in a small bowl.
- Sprinkle 1/4 of the rub onto each piece of salmon and massage it into the fish with your hands. Place the fish on your greased baking sheet and slide it into the oven for 12-18 minutes, until salmon is cooked through and flaky. (If you like your salmon more well done, leave it in the oven an additional 3 minutes or so).
- While the salmon is cooking, start the sauce. Heat olive oil over medium-high heat in a large saucepan.
- When oil is hot, add green onions, garlic, salt and pepper and sauté for one to two minutes, until onions are translucent and you can smell the garlic in the air (yummmm).
- Juice the oranges and add all but two teaspoons of the juice to the saucepan. Whisk the cornstarch into the remaining two teaspoons of orange juice and set aside.
- Whisk curry powder, apricot jam, cumin, and chopped cilantro into sauce. Stir until jam has melted into sauce and you have a smooth mixture.
- Whisk remaining orange juice-cornstarch mixture into sauce and let simmer until it thickens slightly – it shouldn’t take more than a minute.
- Remove sauce from heat and pour it over cooked salmon. Garnish with extra cilantro, drizzle with a bit of extra virgin olive oil, and serve immediately.
This sauce makes the perfect amount for a nice, light glaze on each piece of fish. If you like your fish a little saucier, just double the recipe!
Adapted from MyGourmetConnection.com