Рецепт Baked Spiced Salmon with Yogurt Sauce Recipe {Giveaway}
I don’t know what it is with me, but whenever I am presented with a product that is a variation on the original, I am convinced that it will not measure up. Cynical, I suppose. When it comes to listening to political speeches, cynicism is probably a good quality to claim. In the case of food, it would be to my benefit to set aside that suspicious nature. Luckily for my taste buds and this baked salmon recipe, I did just that in the case of the lactose- and gluten-free, organic yogurt made by Green Valley Organics. Yogurt without lactose? Really? What are you people trying to sell me?
As it turns out, the creaminess of this yogurt mixed beautifully with the Indian spices I added. The salmon is marinated and baked in the combination of yogurt, cumin, coriander, turmeric, ginger and garlic for a dish that is rich in flavor. The turmeric is what gives it the bright yellow color. Give neon a chance, I say. The salmon should marinate for at least four hours before baking, so be sure to plan ahead. Of course, you can start marinating the fish the night before, which makes for an easy make-ahead meal.
Whatever your feeling on organic, lactose-free or environmental friendliness, the important thing to know is that these products taste great and have a very satisfying texture. As food lovers, that’s really all we want to know, right?
The recipe:
In a medium bowl, stir together yogurt, garlic, ginger, cumin, coriander, turmeric and salt until combined.
Place the salmon fillets in a large baking dish, lightly coated with cooking spray. Spoon half of the yogurt mixture over the salmon and, using your hands, rub it all of the salmon. Cover with plastic wrap and let marinate for at least 4 hours, and up to overnight.
Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with foil. Bake for 7 minutes. Remove foil and bake for additional 5 to 7 minutes, or until salmon is just cooked through.
Serve the salmon with the remaining sauce, if desired.
Other salmon dishes:
Cookin’ Canuck’s Barbecue Salmon in Foil with Tarragon, Chives & Vermouth
Cookin’ Canuck’s Seared Salmon with Baby Bok Choy & Miso Sauce
Three Many Cooks’ Parsley & Horseradish-Crusted Salmon
Savory Sweet Life’s Grilled Salmon Teriyaki
Closet Cooking’s Salmon Bulgogi
Giveaway:
For a chance to win an insulated grocery tote (approximate value $30), filled with an assortment of Green Valley Organics lactose-free yogurt, kefir and sour cream, please leave a comment on this post.
To earn additional entries, leave separate comments for each of the steps listed below. If you don’t leave separate comments for each step, the number generator will not count them as separate entries.
1. Follow Green Valley Organics on Twitter.
2. “Like” Green Valley Organics on Facebook.
- Baked Spiced Salmon with Yogurt Sauce
- 6 oz. plain Green Valley Organics yogurt
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp kosher salt
- 4 (4-5 ounces each) salmon fillets
In a medium bowl, stir together yogurt, garlic, ginger, cumin, coriander, turmeric and salt until combined.
Place the salmon fillets in a large baking dish, lightly coated with cooking spray. Spoon half of the yogurt mixture over the salmon and, using your hands, rub it all of the salmon. Cover with plastic wrap and let marinate for at least 4 hours, and up to overnight.
Preheat oven to 375 degrees F. Remove the plastic wrap and cover the baking dish with foil. Bake for 7 minutes. Remove foil and bake for additional 5 to 7 minutes, or until salmon is just cooked through.
Serve the salmon with the remaining sauce, if desired.
Serves 4.
Disclaimer: Green Valley Organics provided me with samples and the giveaway pack and I am receiving compensation for this post. However, my opinions are my own. If I don’t truly like it, it doesn’t show up on my blog.
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