Fish is a good way to make a meal ‘fancy’. You won’t be needing no help from no White lady for this recipe tho. 😛 (Yeah sometimes I just slide into typing colloquially… Soz.)
So I served this up some asparagus and baked potatoes for myself and my little brother Alvi. I seasoned the potatoes with the same spices I use when I make wedges at home. I thought this salmon tasted so nice, and it wasn’t too salty or bland. It was just right.
- 4 medium portions of salmon
- 1 cup natural yoghurt
- 2 tablespoons mustard
- 1/2 teaspoon ginger paste
- 1/2 teaspoon of garlic paste
- Salt and pepper to taste
- Lemon juice, optional
- Preheat oven to 200 degrees. Combine all wet ingredients in a shallow dish.
- Clean and prepare your salmon, season with salt and pepper on both sides before coating the pieces with the yoghurt marinade. If you want to season another layer of the dish add some salt and pepper at step one as well.
- Allow the salmon to marinade for at least 30 minutes, covered in the fridge. The longer you marinade the fish, the better flavour, so depending on how much time you have it is recommended to marinade the salmon for more than 30 minutes.
- Place salmon on foil covered tray and bake for 25 minutes.
- Serve hot with some greens to make a more filling meal.
- I don’t recommend folding the foil over the salmon while it is baking because when you remove it, the sauce comes off with it.
- Blanched asparagus complements the salmon really well, and baked potatoes.
- You may choose to serve with lemon wedges, or incorporate some lemon juice into the marinade.