Tuesday, July 5, 2011

Roasted Salmon in the Grass with Cucumber Mint Sauce

Serves: 4
Preparation time: about 20 minutes

4 6-ounce salmon filets

1 tablespoon olive oil
Juice of ½ lemon
1 clove garlic, minced
1 teaspoon brown sugar
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground pepper

1 large cucumber, peeled, seeded and cut into pieces (about 3 cups)
1 cup plain yogurt
2 tablespoons fresh mint leaves
Salt and freshly ground pepper

1 tablespoon olive oil
1 pound fresh spinach leaves
Juice of ½ lemon

Preheat the oven to 400 degrees.

Brush the salmon with 1 tablespoon of olive oil. Place them in a shallow baking dish coated with vegetable oil spray, skin side down. Squeeze lemon juice over the top.

In a small bowl mix together the garlic, brown sugar, cumin, coriander, thyme, cinnamon, salt and pepper. Rub the mixture over each filet.

Roast the salmon for 10 to 15 minutes.

In the bowl of a food processor combine the cucumber, yogurt and mint leaves. Pulse to combine. Season with salt and pepper. Pulse.

Heat 1 tablespoon of olive oil in a skillet over medium high heat. Quickly cook the spinach leaves in the oil until just softened. Season with lemon juice, salt and pepper.

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