Monday, 21 April 2014

Baked Salmon with Pineapple salsa, garlic asparagus

Salmon is one of our favourite type of fish. I love it baked and left overs are great in sandwiches or on top of the salads. This is my preferred way of making salmon as it needs minimal preparation and meal is on the table in under half an hour. Sides are your personal choice. My kids loves asparagus so normally serve it with roasted asparagus but you can replace it with roasted baby potatoes or steamed broccoli and carrots.


Salmon                                          6 pieces
Mayonnaise                                   2 tbsp
Yogurt                                          2 tbsp
Salt                                               1 big pinch per piece
Fresh Thyme                                 1 tsp Chopped very fine
Olive oil                                        1 tbsp
Red chilli flakes                             1 tsp (optional)
Black pepper                                 1/2 tsp


  1. Place salmon pieces skin side down on the baking dish. 
  2. Mix all the ingredients and brush the mixture on fish and let it rest for 20-30 mins. 
  3. In the mean time preheat oven at 450.
  4. Bake the fish on top rack of the oven.
  5. Baking time varies according to the thickness of fish. Rule of thumb is 7 mins per inch of thickness of the fillet.

Pineapple salsa


Fresh pineapple                       2 cups
Green chilli                              1
Fresh lemon juice                     2 tbsp
Salt                                          2 pinches
Coriander                                1 tsp


  1. Chop the pineapple in small chunks.
  2. Remove the seeds and chop the green chili very finely.
  3. Put all the above ingredients in a bowl and mix them all well and its ready.
Find the Garlic Roasted Asparagus here.

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