Garlic and herb Roasted Salmon

Roasted Salmon with Garlic and Herbs

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Roasted Salmon with garlic and herbs is very simple and easy to cook with few ingredients. You can serve it with any roasted veggies or with rice and a dipping sauce.

Ingredients:	Quantity
Salmon without skin	1 lb (3-4 pieces)
Garlic powder	1/2 tsp
Paprika	1/2 tsp
Pepper	To taste
Salt	To taste
Dried Parsley	2 tsp
Dried Dill	1 tsp
Lemon Juice	1-2 tsp
Olive Oil	1 tbsp
Turmeric Powder (Optional)*	1/2 tsp

Preparation:
1) Preheat oven to 400°F and line a baking sheet with foil or spray with cooking spray/oil.
2) Clean the Salmon and pat dry with a kitchen towel.
3) Mix the olive oil, lemon juice, garlic powder, paprika, salt, pepper, dried herbs and turmeric powder (if using). Apply this mixture on the Salmon. Make sure it is coated thoroughly on all sides. Let is marinate for 10-15 min's.
4) Line them on the baking sheet and roast for 20-25 min's, then broil on high for 1-2 min's on each side until they turn crisp**.
5) Serve hot with roasted veggies (like broccoli or zucchini or squash or capsicum) or Corn Rice and with any dipping sauce like ranch or honey mustard.

Note: * I prefer to use Turmeric powder in most of the sea food recipes to get rid of the smell. ** Cooking time varies by -5 to +5 min's based on the thickness and size of the Salmon.

Fish En Papillote

Salmon En Papillote with Indian Spices

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A complete fusion cooking, using the technique of cooking the fish in parchment paper using the traditional Indian spices which is used in the karimeen pollichathu masala. Usually a flat fish (Karimeen) is cooking using banana leaf with ground spice masala paste. I have used a similar method of cooking fish in oven tied up in paper, filled with the pollichathu masala paste.

Ingredients:	Quantity
Salmon*	1 lb cut into two pieces
Shallots finely chopped	3-4 nos
Tomatoes	1 nos
Crushed Garlic	1 tsp
Crushed Ginger	1 tsp
Green chilies finely chopped	1-2 nos
Mustard Seeds	1/2 tsp
Curry leaves	2 strands
Coconut milk	2 tbsp
Tamarind Water (Optional)	1 tbsp
Garam Masala Powder	1 tsp
Salt	To taste
Coconut Oil/Oil	1 tbsp
For Fish Marinade:
Chili Powder	1 tsp
Coriander Powder	1 tsp
Pepper Powder	1/2 tsp
Turmeric Powder	1/2 tsp
Salt	To taste
Ginger Garlic Paste	1 tsp
Lime juice	1 tbsp

Preparation:
1) Cut and clean the fish and marinate the fish in the ingredients provided for marinade for 20-30 min's.
2) Preheat the oven to 375°F. Grease a baking sheet with oil and set aside.
3) Heat coconut oil in a pan and fry the mustard seeds once they splutter add the curry leaves, shallots, green chilies, crushed ginger and garlic. Sauté until the shallots turn translucent and then add the chopped tomatoes and sprinkle garam masala and sauté until the tomatoes are well cooked.
4) Add the tamarind water if you are using or just water and coconut milk and cook for 2-3 min's.
5) Cut two parchment papers to cover the fish. Place each piece of fish on the parchment papers and spread the cooked masala on the fish. Fold the paper covering the fish well. Ensure that the paper is folded well so that the steam doesn't escape.
6) Apply oil on the paper and so that it doesn't burn in the oven. Place them on the greased baking sheets and bake it in the oven for about 10-12 min's or until the paper puffs out. Check in between not to burn the oven.
7) Remove from oven and let it stand for 5 min's and then cut out the paper* and serve hot with steamed rice.

Fish Placed on Paper	Fished folded in paper
Paper greased with oil and oven ready	Cooked and Out of oven

Note: * You can use any other flat fish.
** Be careful not while cutting the paper, since it contains hot steam inside.