This spicy, baked, creole-inspired salmon is a great recipe for those non-salmon-lovers who find salmon to be too “fishy”.
That’s kind of mean, right? I find salmon-haters “fishy”. 😛
The key to creating a perfect balance with the salmon is the tomato mixture. The herbs..the spice..that slightly tangy kick. It all works with the robust taste of salmon. To create this recipe, I took the basics of creole-style cooking and spiced it up South-Asian style.
These types of recipes make it easy to enjoy Salmon often, which is a good thing because it’s full of protein, vitamins, minerals and of course Omega-3 fatty acids. Omega-3 fatty acids are necessary to obtain through foods, since our bodies can’t naturally make them. They are also great brain food and essential during pregnancy.
I find sautéed summer squash and broccoli to be great complements to this dish. I usually steam broccoli but recently tried roasting it using this recipe from MellyCooks.com. I will never go back! Her method retains the natural sweetness of the broccoli while adding a slight crisp.
Spicy Baked Creole-Style Salmon
- 2 tbsp olive oil
- 1 bay leaf
- 1 medium onion chopped*
- 4-5 to matoes chopped*
- salt to taste
- 1 green chili pepper slit
- 1/2 tsp dried oregano or Italian herbs
- 1/4 heaped tsp ground or 1/2 tsp dried thyme
- 1/2 tsp paprika
- 3 dashes black pepper
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/8 tsp asian red chilli powder or cayenne
- a dash garlic powder optional
- 1 tbsp parsley chopped, plus more for garnish
- 4 small to medium salmon fillets
- juice of 1/2 a lemon
Preheat the oven to 425° F.
Heat olive oil in a pan over medium-high heat. Add the bay leaf and onion and sauté until lightly golden, about 5-7 minutes.
Add the tomatoes and cook until they are soft, about 5 minutes. Add the thyme, oregano, paprika, slit green chili, red chili powder, cumin powder, coriander powder, salt and pepper.
Lower the heat to the lowest setting, cover, and let simmer for 5-7 minutes, or until the tomatoes have completely reduced and the oil starts to separate from them.
Lightly grease an oven-safe pan. Place the salmon fillets on the pan, squeeze the lemon juice over them, and spoon the tomato mixture on top of the salmon. Bake for 25-30 minutes, or until the salmon is cooked through. Sprinkle fresh parsley and serve immediately with a side of vegetables and rice or quinoa.
Recipe Notes*I use the pulse setting of my food processor to chop these.