Indian-Spiced Salmon (Pareve)
A quick kosher recipe for oven-roasted Indian-spiced salmon, made with garam masala, tamari, maple syrup, and lime.
- Serves: 6 persons
- 1 ½pounds (24 oz. or 680 g) salmon fillet (skin removed, cut into individual portions if desired)
- ½teaspoon garam masala
- Juice of 1/2 lime, plus additional lime wedges for serving
- 2tablespoons tamari soy sauce
- 2tablespoons pure maple syrup
Step 1Gather the ingredients.
Step 2Preheat the oven to 425 F / 220 C.
Step 3Place the fish in a baking dish slightly larger than the fillet(s).
Step 4Sprinkle the fish evenly with the garam masala.
Step 5Whisk together the lime juice, soy sauce, and maple syrup and pour over the fish.
Step 6Place the baking dish in the preheated oven and roast for 12 to 15 minutes, basting once or twice with the pan juices, or just until the salmon flesh is opaque in the center and the fish flakes easily with a fork. (The thickness of the fillets will determine how long the fish takes to cook.)
Step 7Serve with lime wedges. Enjoy.