Salmon can be roasted and then chilled up to 24 hours. Serve chilled or at room temperature. Or just cook the salmon and serve warm.
जड़ी बूटी और दही के साथ सामन (Hindi) cook fish with yogurt
/jaṛī būṭī aura dahī kē sātha sāmana/
as well in
Moroccan dishes (Arbic) سمك السلمون مع الأعشاب والزبادي
Moroccan dishes (Arbic) سمك السلمون مع الأعشاب والزبادي
/smk alslmwn m alashab walzbady/
Serve 4
Preheat the oven to 325℉ (165℃)
4 wild salmon fillets
1 Tbs. (15 ml) olive oil
2 tsp. (10 ml) dried oregano
1 organic lemon
1 cup (240 ml) plain Greek yogurt, plain organic yogurt, or dairy-free yogurt
1/2 organic chopped cucumber
3 Tbs. (45 ml) minced shallots
2 Tbs. (30 ml) each chopped: parsley, dill, and basil
pinch red pepper or more to taste
A. Salmon:
1. Line a baking pan with parchment paper.
2. Place the fillets in the pan.
3. Drizzle with olive oil.
4. Sprinkle with oregano.
5. Roast 25-30 minutes until the fish flakes when tested with a fork in the center.
6. Optional: cover the roasted fillets and chill in the refrigerator up to 24 hours.
B. Sauce:
1. Zest lemon and set aside.
2. Cut the lemon in half and place on top of the cooked fish.
3. Over the fillets, add the yogurt, zest, cucumber, shallots, parsley, mint, dill, and basil.
4. Sprinkle the red pepper or let each person add as much as he/she wants.
5. Drizzle with olive oil before serving (chilled, room temperature, or warm).
