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Citrus-Turmeric Salmon

April 4, 2017

APRIL 2nd, 2017 — Fish often accompanies sabzi polo for Nowruz, and it seems the classic pairing of dill and salmon does not get lost in translation.

Adding citrus and turmeric to the fish is probably not traditional, but I think the bright tartness of the flavoring here would counter the earthy herb rice.

So what did you do?
For a marinade, I mixed together:

  • 1/2 cup mixture of lemon and lime juices (I had one big lemon and a lime)
  • 3/4 tsp ground turmeric
  • 1/4 tsp salt
  • ground black pepper
  • 1/2 tsp honey

I placed 4 salmon fillets into a large ziploc bag and poured the marinade over the top and made sure all the sides were getting coated. I let them sit in the fridge for 1 hour.

Then place the fillets on a baking tray, pour some of the remaining marinade over the top, and add some more dashes of salt and pepper and drizzle some more honey.

Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the fish is cooked through and flakes. Halfway through this time, it’s a good idea to get in there and flip the fillets over.

Top with some fresh dill. This was great, and went well with the sabzi polo, as well as the shirazi salad and mast-o-khiar (also known as tzatziki). It’s hard to go wrong with salmon.

Lessons learned?
This was my first time marinating fish in citrus juice, and it was very tangy; I probably wouldn’t serve this to my dad. So I imagine this technique would overpower lighter white fishes, but the salmon held up. I suppose something like tuna would too.


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