This recipe is taken from an issue of Sunset magazine (April 2005). One extra spice was added to the recipe. We added culinary grade lavender. I say culinary grade to avoid pesticides or oils added to potpourri lavender.
I read first what spices you can mix lavender with and found that it goes well with the other spices in this recipe.
All the ingredients in this recipe are organic certified and purchased at our local Whole Foods Market.
I hope you enjoy making Indian Spiced Salmon as much as we did.
Here is what you will need:
4 pieces boned salmon fillet (6 oz. each; about 1 in. thick)
1 large sweet onion, peeled and slivered
2 tablespoons butter, melted
3 tablespoons firmly packed brown sugar
2 teaspoons ground coriander
1/2 to 3/4 teaspoon cayenne
1/2 teaspoon each ground cardamom, ground cumin, and salt
1/4 teaspoon each pepper, ground cloves, and ground cinnamon
1/4 teaspoon lavender (culinary grade)
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
Preheat oven to 400° F.
Rinse salmon and pat dry. Line a 13 by 9 inch baking dish with foil and set salmon pieces, skin down, 1 inch apart. Scatter the slivered onions around salmon.
In a small bowl, mix together melted butter, brown sugar, coriander, fennel, cayenne, cardamom, cumin, salt, pepper, cloves, cinnamon, and lavender. Stir in lemon juice. Spoon on mixture and rub evenly over tops of salmon pieces.
Bake in a oven for 15 minutes. Turn oven to broil and broil salmon 6 inches from heat 4 to 6 minutes or until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test).
Transfer salmon pieces to a serving dish, if possible without skin and place with onions around salmon pieces. Sprinkle with cilantro.
Plate and serve.
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