Of all the different types of fish, salmon has received the most praise for being a nutritional marvel. It is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention. The most beneficial omega-3 fats occur naturally in oily fish as eicosapentanoic acid (EPA) and docosahexanoic acid (DHA). They contribute to healthy brain function, heart health and joint health.
This recipe is for a quick and easy salmon fillet baked with a tasty coriander and lime dressing. One of the biggest mistakes when cooking fish is over-cooking. As with any type of fish, it should be cooked until just barely cooked through, so it flakes when pricked with a fork, but is still moist and tender on the inside.
Ingredients: Servings: 6
- 2 tablespoons coconut oil, warmed until liquid
- 1 lime, juice and zest
- 2 tablespoons fresh coriander leaf, coarsely chopped
- 1 clove garlic, coarsely chopped
- salt and pepper to taste
- 2 pound wild salmon fillet
- Preheat the oven to 200°C.
- Line a large rimmed baking dish with greaseproof/parchment paper and lay the salmon fillet on it. Pat dry with a paper towel.
- Puree the oil, lime, juice and zest, coriander and garlic in a food processor until smooth, or finely chop and mix together in a bowl.
- Marinate the salmon in the coriander and lime mixture for 30 minutes or more before baking.
- Bake until just cooked, about 10-15 minutes.