My father-in-law worked in hospitality. Perhaps because of that experience, or maybe because he was born with it, he had a gift for entertaining and hosted fantastic dinner parties. He made it look effortless. At last, he shared one of his secrets—this recipe—with me. It was his standby for gatherings, and it tastes like a high-end restaurant entrée without the price or a lot of fuss. This dish is a staple in my kitchen and elicits the enthusiasm of my father-in-law’s guests when I serve it now.
1 lb. wild-caught salmon fillet (King, Coho, and Sockeye all work well for this recipe; though, if available, I recommend King)
1 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. cumin
½ tsp. coriander
½ tsp. allspice
Extra virgin olive oil
1 lemon, quartered
¼ cup of mayonnaise
1 to 2 tsp. yellow curry powder
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with foil. Place salmon fillet on sheet, skin side down.
Mix salmon spices in a small bowl and set aside.
Lightly coat salmon with olive oil. Sprinkle salmon with seasoning (season to liking; depending on the shape of fillet, you may not need all the seasoning). Bake until fully cooked but still moist, about 15 to 20 minutes.
While fish bakes, mix together curry dip ingredients in a small bowl.
When salmon has finished baking, remove from oven and let rest for a couple of minutes. Serve with fresh sliced lemon and curry dip on the side. Salmon and curry may be refrigerated and served chilled.
Effort: Perfect for a work night.
Active Prep: 10 minutes.
Pairing: Melville Pinot Noir or Belle Glos Meiomi Pinot Noir.
Tip: This dish tastes best when made with wild-caught, fresh salmon that hasn’t been previously frozen. In addition to superior flavor, wild-caught salmon contains far fewer toxins and more omega-3s than farmed salmon.
Nutrition: Salmon: Calories: 230; Total Fat (g): 13; Saturated Fat (g): 3; Cholesterol (mg): 72; Sodium (mg): 500; Potassium (mg): 520; Total Carbohydrate (g): 0; Fiber (g): 0; Sugar (g): 0; Protein (g): 28. Content per serving. Assumes 4 serving yield. Dip: Calories: 100; Total Fat (g): 11; Saturated Fat (g): 2; Cholesterol (mg): 90; Sodium (mg): 0; Potassium (mg): 0; Total Carbohydrate (g): 0; Fiber (g): 0; Sugar (g): 0; Protein (g): 0. Content per serving. Assumes 4 serving yield.
About the Author
Michelle Lee is author of Living Luxe Gluten Free (nominated for James Beard Book Awards for “Focus on Health” and “Photography”), and she appears on KLRR’s morning show where she shares recipes and health tips on “Delicious Dishes with Michelle Lee.”
In addition to her culinary work, Ms. Lee is an award-winning economics and business consultant who has been featured in various publications, including Forbes, for her research. Ms. Lee holds a degree in economics and an MBA.
Ms. Lee’s new book, The Young Skin Diet, is based on her survey of hundreds of peer-reviewed scientific studies. The Young Skin Diet reveals the six principles of nutrition to rejuvenate skin, as well as over 75 recipes, skin treatments, meal plans and everyday habits to make skin young again. Available for purchase at Vroman’s, Amazon, Pages: A Bookstore, and Barnes & Noble.
More information may be found at TheYoungSkinDiet.com.
Praise for Michelle Lee’s works:
“…entertaining, informative…” – Kirkus Reviews
“insightful” – GFF Magazine
“highly recommended” – Midwest Book Review
More recipes by Michelle Lee:
Rejuvenating Mykonos Mediterranean Salad from The Young Skin Diet
Restorative Hot Honey Fruit from The Young Skin Diet
Buffalo Sprouts from Living Luxe Gluten Free
Pretty, Powerful Pasta from Living Luxe Gluten Free
Indian Jalfrezi Chicken from Living Luxe Gluten Free
Granola from Living Luxe Gluten Free
Crispy Steak Fries from Living Luxe Gluten Free
Photo, coriander, by Bierfaß (Own work) [CC BY-SA 3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons.