I used salmon steaks, but it would work just as well with fillets. Also, I served it with quinoa, which worked well, but steamed rice or boiled new potatoes would go well as well. Or simply a nice crusty bread, if you prefer.
Oven-roasted salmon with coriander/cilantro
(Koriandrilõhe)
Serves 4
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5UH2uwTZ2RNgDtYBnaChOrtAYCHisjX2N9K1E5FHDqxkrk7nze9VZ05ctrnRVHln3S7fsENeC58kZ2D0Mei2hyphenhyphenF83ChmZLb4lPnT1gTVFbMsKNmViWaLp7SrNdE4XhIuiNmB/s400/coriandersalmonNAMINAMI.jpg)
Click on the photo to enlarge
4 salmon steaks or fillets
Coriander/cilantro marinade:
100 grams fresh coriander, chopped
2 fat garlic cloves, chopped
the zest and juice of 1 lime
5 Tbsp olive oil
sea salt
coarsely ground black pepper
few tomatoes on the wine, optional
Mix all the marinade ingredients together. Season salmon steaks lightly with salt and pepper on both sides, place in a greased oven dish. Spread the coriander marinade over, tuck the squeezed lime halves in the dish as well. [This can be done few hours earlier; cover the dish with a clingfilm and place in the fridge].
Add few smaller tomatoes for extra colour. Cover with foil and roast at 225 Celsius oven for about 15 minutes, depending on thickness, until fish is cooked. Avoid overcooking, as overcooked salmon is simply dry & nasty. (You may want to remove the foil about 5 minutes before end, just to get some golden colour).
Other salmon recipes @ Nami-nami:
Creamy salmon & potato gratin (February 2007)
Oriental salmon with honey, mustard & soy sauce (February 2006)
Salmon fishcakes with green peas (November 2006)
Salmon kulebyaka (February 2007)
10 comments:
It's serendipity. I clicked over to say how much I LOVE the photo of you that's on the comment at Blogher and here's a recipe that is perfect for my cilantro-loving palate. Yum. And my dear, you look fabulous in that photo!
Drooling now ...
I should try your recipe with the beautiful Copper River salmon we just got. Yum.
Pille - I like salmon but have never prepared it myself because I always fear that I'm going to overcook it. 15 minutes in the oven sounds easy enough for me - thanks for showing me the way!
I wish I shared Kalyn's well-known love of cilantro, but, alas, I don't. This dish wouldn't be the same with parsley, but that's my usual alternative to cilantro. Maybe I will learn to love cilantro, one of these days.
Kalyn - I thought it's about time to sign up at Blogher, as I've read it for a while and never commented, as I didn't have an account.. I thought you'd like that, with all the coriander involved:)
Alanna - thanks:)
Stephen - I only know my salmon was Norwegian - that's all the shops tell you here:(
Shaun - my salmon steaks were rather thick, so 15 minutes was perfect. A fillet may take a bit less, but it'd be hard to badly overcook in 15 minutes, so start with that!
Lydia - who knows, you might. It took me quite a few years to learn to love cilantro/coriander, but now I use it a lot. It's a potent herb, so start maybe by using just a litte?
Covered or uncovered in the oven please...
Ramzan, it cleary states in the recipe that "cover with foil". So covered, yes :)
I made this dish tonight for my family, serving it with a green salad and roasted new potatoes and it was a real success. Thanks
Laura
Laura, I'm so happy to hear that you and your family loved this, and I'm even more happy that you came back to leave a comment! Thank you!!!
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