This Spiced Baked Salmon is rubbed with an Indian inspired spice rub, marinated in the fridge for a few hours, then baked. A pomegranate raita is a perfect foil to cool off the spice with a little tart sweetness from pomegranate.
In case you are wondering what raita is, it’s a simple yogurt based dip, traditionally used to cool the palate when eating spicy foods. For this one I’m using mint and cilantro, lemon juice and, for a tart, sweet little twist, pomegranate seeds.
When I buy salmon, (or any seafood), I always look for the OceanWise label to ensure that what I’m buying is sustainable sourced. Check out that link to get more information about where your seafood comes from and to help you make sustainable choices. You can also get some more great info, plus lots more recipes, on this post from my friend Sean at Diversivore.
Wild BC Sockeye is always my choice when buying salmon. Not only is the harvest method environmentally sound, but the flavour, colour, and nutritional benefits can’t be beat. But it doesn’t matter where you live, you can always find a sustainable choice when buying salmon, so check out that OceanWise link. You can swap out the baked salmon for any other firm fleshed fish, too. The spice rub tastes amazing, and it would probably be great on chicken, too.
If you want to take a shortcut, you can use a packaged garam masala spice mix instead of making the spice rub yourself. It won’t be exactly the same, but you’ll still get the same effect
- 1 tsp fennel seed
- 1 tsp cardamom seed
- tsp coriander seed
- 2 whole cloves
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp peppercorns
- 1/2 tsp red pepper flakes.
- 1 1 lb salmon fillet, skin on
- 1 tbsp extra virgin olive oil
- 1/2 cup plain Greek or Balkan style yogurt
- 2 tbsp chopped mint
- 2 tbsp chopped cilantro
- 1 tsp salt
- 1 tsp lemon juice
- 1/4 cup pomegranate seeds
Using a mortar & pestle, or a spice grinder, combine fennel, cardamom, coriander, cloves, cumin, paprika, garlic powder, salt, peppercorns & red pepper flakes and grind to a powder. Rub spice mixture over salmon fillet. Cover fillet in plastic wrap and refrigerate 5-6 hours.
Preheat oven to 400°. Put salmon fillet on a parchment lined baking sheet. Bake in center of oven for 15 minutes, or until salmon flakes easily with a fork and and the spice rub forms a crust.
In a small bowl, combine yogurt, mint, cilantro, salt, lemon juice and pomegranate seeds.
Serve salmon hot, with raita.