GF, DF, PES

Slowly becoming a staple in our home, I learned the technique from the cookbook Salt, Fat, Acid & Heat and have built upon the recipe each time. ⁣ I normally just buy fillets of salmon and bake them at 220C for 12-13 minutes (works without fail!) but this time I preheated the oven to 110C and cooked the salmon for 45 minutes! It was delectable. The spices make almost like a crust and is delicious to eat but also tastes amazing if removed before serving with all of the amazing flavors locked into the fish.

Slow Baked Indian Spiced Salmon Side

Serves 4

Ingredients

-a side of salmon (about 600g)⁣
-2 tbsp coconut oil⁣
-S&P⁣
-2 tsp ground cumin⁣
-2 tsp ground coriander⁣
-2 tsp fennel seeds⁣
-2 tsp fenugreek seeds⁣
-2 chilies, minced⁣
-3 cloves garlic, minced⁣
-1 large thumb ginger, peeled and minced⁣
-1 tbsp turmeric⁣
-3 cloves⁣
⁣

Method

1. Either grind the spices together, or make a thin crust over the salmon. Marinate for 1 hour (optional). ⁣
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2. Bake in an oven at either 110C for 45 minutes or at 220C for 12-13 until skin flakes away easily when pressed with a knife. ⁣
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Serve hot with roasted veggies and coconut rice!