Back to top
fish and cilantro with salsa

You will be amazed with the flavor of these fresh and tasty ingredients, reminiscent of the Middle East and India. Salmon is a great source of protein and omega-3 fats that promote heart health! This recipe can also be prepared with tilapia, cod, or other white fish. These fish have lower amount of omega-3 fats, but the finished product is just as tasty!

Yield
4 Servings
Preparation time
10 minutes
Cooking time
15 minutes
Total time
25 minutes
Ingredients
1/4 C cilantro, finely chopped
1 large tomato (grated on the large holes of a box grater)
4 clv garlic, grated or crushed
1 Tbsp soy sauce
2 Tbsp olive oil
Tbsp tamarind paste, optional
1/2 tsp Curry powder
1/2 tsp Arabic seven spices
1/4 tsp salt
2 lb salmon, tilapia or cod fillets
Instructions

1. Preheat the oven to 375 °F.

2. In a bowl, combine the cilantro, tomato, garlic, soy sauce, olive oil, tamarind paste (if using), curry powder, Arabic spices (if using), and salt. Set aside.

3. Place parchment paper on a non-stick baking sheet and place salmon on parchment paper, skin side down. Pat salmon with a paper towel to dry.

4. Spread the cilantro mixture on top of the salmon using the back of a spoon.

5. Roast the salmon on the middle rack of the oven for 15-20 minutes.

6. The salmon is ready when a fork or knife goes through with no resistance.

Notes

Chef’s Notes: Tamarind paste and Arabic 7 spice blend can be found at most Asian or Middle Eastern grocery stores or Pete’s Fresh Market. However, these ingredients are not necessary to make a delicious, finished product.