Cumin-Roasted Salmon With Cilantro Sauce

We made Cumin-Roasted Salmon With Cilantro Sauce that was in the New York Times. We are trying to eat more fish, and this was a good recipe.

Cumin-Roasted Salmon With Cilantro Sauce

New York Times

Roasting a whole fillet of fish might seem like a weekend-only treat, but cooking salmon this way is a luxury you should allow yourself on any old Tuesday, as it requires no additional preparation or skill. Be sure to slather the vinegary herb sauce on the still-warm salmon to allow the warm spices and fresh herbs to get to know each other better.

Ingredients

For The Sauce:

1       cup cilantro, leaves and tender stems, chopped

¼      cup finely chopped chives(from about 1/2 bunch)

1       garlic clove, very finely chopped

1       tablespoon distilled white vinegar

¼      cup olive oil

Kosher salt and black pepper

For The Salmon:

1 ¾  teaspoons ground cumin

½      teaspoon smoked paprika

2       tablespoons olive oil

Kosher salt and ground black pepper

1 ¼  pounds skin-on salmon fillet

1       lemon, cut into wedges, for serving

Preparation

1.   Make the sauce: Combine cilantro, chives, garlic, vinegar and olive oil in a medium bowl. (Alternatively, pulse the ingredients in a food processor until you’ve reached the desired consistency.) Season with salt and pepper, and set aside.

2.   Roast the salmon: Heat oven to 350 degrees. Combine cumin, paprika and olive oil in a small bowl, and season with salt and pepper.

3.   Season salmon with salt and pepper and place in a baking dish or on a rimmed baking sheet. Drizzle salmon with spiced olive oil mixture, transfer to the oven, and roast until fish is opaque and just cooked through, 15 to 18 minutes.

4.   Remove salmon from oven and spoon cilantro sauce over the top. Serve with lemon wedges on the side.