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Salmon in Zesty Herb Sauce
By Arthur Boehm
Adapted from The Eating Well Rush Hour Cookbook
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(Serves 4)
Particularly quick to prepare, this dish has vibrant flavor. It also features good-for-you turmeric.
- 1/4 cup, chopped fresh cilantro
- 3 tablespoons, chopped fresh ginger
- 2 tablespoons, coarsely chopped garlic
- 2 jalapeņo peppers, seeded and coarsely chopped
- 3 tablespoons, fresh lime juice
- 1 tablespoon, canola or other vegetable oil
- 1/4 teaspoon, turmeric
- 1 1/4 pounds, salmon fillet, cut into 2-by-2-inch pieces
In a food processor or mortar and pestle, combine the cilantro, ginger, garlic, and jalapeņos, and process or grind until reduced to a smooth paste, adding a little water, if necessary. Add the lime juice, oil, salt, and turmeric, and mix well.
Transfer to a shallow glass or ceramic dish, add the fish, and toss in the marinade, making sure the fish is well coated. Cover, and refrigerate for 5 to 10 minutes.
Coat the bottom of a large nonstick skillet with 3 to 4 tablespoons of the marinade. Transfer the fish to the skillet, and cover the fish with the remaining marinade. Cover the skillet with a tight fitting lid (or use foil tightly crimped to the pan sides), and cook over medium-low heat until the interior of the fish is opaque, 5 to 10 minutes. (Cooking time varies with the thickness of the fillet.) Serve.
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