Fresh Atlantic salmon fillet, seasoned with a Bengali(Eastern India) spice blend, capers, herbs and lemons, and simply baked.
I love baked salmon, in any way. It’s healthy, it’s crispy outside and succulent inside, and is irresistible. In this recipe, the predominant flavor is a blend of Bengali or from the region of Eastern India, spices, known as paanch-phoran (5 spices). It is a mix of mustard seeds, fenugreek seeds, nigella seeds, fennel seeds and cumin seeds. Fenugreek seeds can be slightly bitter, so I just hand pick very few. Fresh lemon slices, capers and dried Sicilian oregano complete the remaining flavors in the fish. Easy to cook and light on the palate, it turned out to be a winner on my dining table 🙂
1 lb. fresh Atlantic salmon, boneless fillet
1 lemon, sliced
1 tbsp. capers
1 tsp. paanch phoron (Eastern Indian 5-spice blend), coarsely ground
1 tsp. coriander powder
1/2 tsp. sesame seeds
1/4 tsp. turmeric
3/4 tsp. red chilli powder or paprika
A sprinkle of crushed dried Sicilian oregano
1 tomato, sliced
Himalayan/rock salt and black pepper, to taste
2 tbsp. avocado oil
2 tbsp. lemon juice
Arrange salmon fillet on a baking dish. In a bowl, mix together all the spices, herbs, lemon juice and avocado oil. Spoon on top of the fish. Add the capers, lemon slices, and sprinkle salt and pepper. Add a few slices of tomato, which is optional. Bake at 375 F for 15 minutes.