Coriander, Chilli and Ginger Salmon

Salmon is a very awesome fish, except that it’s pink. Pink is not really my favourite colour, but that’s not the salmon’s fault so I eat it anyway. I loved the flavours in this marinade. I did wonder if they might be a bit overpowering for the salmon, but actually we thought it tasted pretty good.  They also cover up the pink with a nice green colour. Let me know what you think if you try it! You could also swap the ginger for a garlic clove if you prefer.

What you need:
4 salmon fillets
handful of fresh coriander
1 mild to medium chilli, deseeded
1 inch piece of ginger, peeled
freshly squeezed juice of half a lemon
2 tbsp olive oil
2 tbsp ground almonds
salt and freshly ground black pepper

How to make them:
Preheat your oven to 180C.
Wash and dry the salmon and place in an oven-proof tray.
Place all the rest of the ingredients, except the black pepper and ground almonds, in your food processor.
Blend until you get a rough paste.
Mix in the ground almonds.
Taste the mixture to make sure you are happy with the seasoning.
Rub the mixture over the salmon fillets.
Sprinkle on some black pepper.
Bake uncovered in the oven for 8-12 minutes (depending how cooked you like your salmon).
Eat up and enjoy!

This is very tasty served with a nice salad, or maybe some steamed green beans.  Steamed or stir-fried broccoli would also work well.


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