Roasted Salmon Filets with Asian Herb Marinade
From The Sonoma Diet
Prep Time: 5 minutes
Roasting Time: 15-20 minutes
Serves 2 (with left over marinade that will keep in the fridge for a week or you could freeze it for up to 3 months)
2 salmon fillets, skin on
½ cup fresh cilantro/coriander leaves, chopped
¼ cup fresh ginger, minced
¼ cup fresh mint leaves, chopped
10 cloves of garlic, peeled
½ -1 jalapeno chili pepper ( for more heat leave the seeds and ribs intact, if you want it milder, remove them before adding to the rest of the ingredients)
1 tbsp sesame oil
Juice of 1 lime
½ tsp kosher salt
1. Preheat the oven to 425°F/220°C
2. In a food processor combine everything except the salmon fillets. Process until it turns into a thick paste, scraping down the sides of the bowl a couple of times.
3. To marinate the fish: spoon a generous amount of the paste on both sides of the fish. Cover and marinate on the counter for 30 minutes or so (in the fridge for up to a few hours)
4.Place the fish in a lightly oiled roasting pan, skin side down. Roast for 15-20 minutes depending on the size of the fillets. It’s done when the fish is still juicy but the color inside changes from coral to a lighter “salmon” color.
Tips & Variations
This marinade works great on chicken – just marinate it longer – 4-24 hours.
Instead of roasting, you could bbq. Try it on a soaked cedar plank.
I served it with roasted asparagus and sautéed cauliflower.
Related links: Food and Drink recipes South Beach Diet Low Carb Diet