Roasted Salmon with Saffron Lime Marinade
Bright, vibrant flavors with a fragrant meld of spices.
Ingredients
- 1 heaping 1/4 teaspoon saffron threads
- 1 pinch sugar
- 3 tablespoons boiling water
- 1 tablespoon garlic minced
- 1 tablespoon Serrano peppers minced
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon freshly ground coriander seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon turmeric
- 3/4 pound Atlantic Salmon filet center cut, skin removed
Instructions
For the marinade:
- Grind the saffron and a pinch of sugar with a mortar and pestle or spice grinder.
- Let the boiling water cool slightly for a minute or so, then stir it into the saffron to let it bloom for about 5 minutes. Pour the saffron water into a shallow baking dish.
- Add the garlic, Serrano peppers, lime juice, olive oil, coriander, kosher salt, black pepper, oregano, and turmeric to the dish. Blend thoroughly. Place the salmon filet in the marinade and flip it over a couple times. Cover the dish and let it sit in the fridge to marinate for 30 minutes.
To cook the fish:
- Preheat oven to 400 F. Transfer the fish to another parchment lined dish and spoon some of the marinade over the top. Put in the oven and set the timer for 10 minutes. Remove the fish from the oven when buzzer beeps and spoon some more of the marinade over the top. Put it back in the oven and set the timer for 5 minutes. When the buzzer beeps again, spoon over the remaining marinade and cook for 5 more minutes.
- Test the fish for doneness as it may need a little more time depending on its thickness. Serve over rice and greens--I used dill rice and Swiss Chard here-- and garnish with toasted pistachios, fresh herbs and greens like basil and arugula, and dress it up with some edible flowers if you have them.