Don’t judge the dish by the photo. It is actually a very good dish.
By now, after cooking maybe one hundred kilo of salmon in any way there is. I realised that salmon is salmon, no matter how you do it. It will always taste like salmon (you may say DUH, but don’t, there is more to it then you think).
So being me, I am usually trying to find way to cook it with a tweets. Not to disguise the salmon taste but to find the way for the dish to be a salmon plus, equal to new and deferent dish( I think I didn’t explain myself properly but that what there is).
Any way here is the recipe.
4 Salmon filets.
1 Finely sliced red onion.
3 White sweet potatoes, cut into (not to coarse) wedges.
1 Teaspoon garlic powder.
1 Teaspoon sumac powder.
½ Teaspoon fenugreek powder.
½ Teaspoon coriander powder.
Ghee. (Ghee is prepared by simmering butter, which is churned from cream, and removing the liquid residue. From Wikipedia).
Melt the ghee and rub it all over the filets, the onion slice and the sweet potatoes.
Scatter the garlic, fenugreek, coriander and salt & pepper all over the fish and the sweet potatoes.
Scatter the onion with sumac and salt & pepper.
lay the sweet potatoes on the bottom of baking tray, next put the fish filets and top it up with the onion slice.
Cover the tray with aluminium foil and back it in pre heated oven at 180 degrees C for (far as I remember) twenty five minutes. Toward the end of the baking take out the aluminium foil, for the dish to get nice golden colour.
I know it is not the best recipe instruction but I can assure you it is a very good one.
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