Fish terrifies a lot of people! There’s a pun here, but I feel it’s better left alone…
Let’s begin again! Properly cooking fish can be very daunting to a newbie in the kitchen. Especially for your first time, there’s all that skin, and it’s slimy, and you have to worry about there being a bone in it… And here we are again.
This recipe is an excellent choice for those of you wanting to dip your toes in the pond, so to speak, of cooking de mer. It’s very simple to prepare and not only delivers greatly on taste, the finished product looks like something that came from the oven of an accomplished chef… or homo.
The ingredients listed sound like a hodge podge, and if I’m being perfectly honest, I did just open the spice drawer and start grabbing random bottles. Lucky for all of us, it TOTALLY works! The orange zest and brown sugar really bring this recipe together, just like Lady Gaga for the gays.
- 1 pound salmon filet, skin on
- 1/4 red onion, thinly sliced
- 1 tablespoon orange zest
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons brown sugar
- 1/4 teaspoon ground coriander
Preheat oven to 400°.
Mix ingredients from orange zest through coriander in a bowl until well combined. It will form a paste.
Rub mixture onto salmon and put skin side down on a baking sheet lined with aluminum foil. Layer a very thin layer of red onion on top of salmon and bake in preheated oven for 10-15 minutes, or until fish flakes easily with a fork.
Slice into 1/4’s and slide thin spatula between meat and skin to plate.