This recipe of oven baked spicy salmon with a touch of Goan has been on my mind for a long time. The only thing that kept me from doing it was figuring out the veggies to use and the presentation. I should credit Pinterest because that’s where I get my plating inspirations. Trying it out yesterday had me a bit stressed as I was short of time and not knowing how it would turn out. But the verdict is in and it was sensational and got the hubby’s approval.
What I like about this recipe is that it’s a one plate dish and is perfect for intimate dinners or for a small group of people who you really want to impress. So lets pour the wine and enjoy.
It’s the simplest recipe and easy to make. It’s also a healthy recipe and fits well with my Fat Burner diet from P90X
21 oz of salmon fillet cut in 7 oz each
1 1/2 tbsp of recheado spices
1 cup julienne carrots
6 scallions cut in half
1 red pepper julienne
30 asparagus ( approx 1 pack or 2 bunches)
1 tsp of ketchup (it does wonders)
salt to taste
1/2 tbsp of butter (optional)
* Rinse the fish and pat dry it with a paper towel. Apply salt keep aside.
* Mix the recheado spice mix and ketchup together and apply to the fillet let marinate for 30 minutes.
* Divide the veggies in 3 equal portions
* On an aluminum foil about 12 inches arrange at the center asparagus ,followed by carrots then red pepper and scallion then finally lay the salmon fillet on the top and create a nice air tight pouch. Repeat for the remaining fillet.
* Place all these pouches in a baking dish, not the metal pans. Heat oven to 375 and bake the fish for 35 minutes till done.
* Once out of the oven open the pouches cautiously and plate the spicy baked salmon. If you like you can lightly brush the top of the fish with some butter.
* I also used tipalia and it was just as good.
* Since I was baking fish I also tried to bake it in a dish instead of a pouch and it came out great as well. This recipe is very versatile and can be used with fish of your choice. when baking increase the oven heat to 450 and bake for 15 minutes. You can drizzle some olive oil or brush some butter once’s done.
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