Thursday, January 22, 2009

Salmon Algiers

Salmon algiers, adapted from Moosewood Restaurant Cooks at Home
I still have salmon in the freezer, so I figured I would pull some out for tonight.

Salmon Algiers (adapted from Moosewood Restaurant Cooks at Home)

2 salmon fillets (4 oz. each)
dash of salt
1 tsp cumin
1 Tbsp olive oil
juice of 1 lemon
1 garlic clove, minced
dash of cayenne pepper
1 Roma tomato, sliced

Place salmon fillets skin side down in a baking pan. Sprinkle with salt. Place tomato slices over salmon. In a small bowl, whisk together cumin, oil, lemon juice, garlic, and cayenne, and pour over fish. Cover pan and bake at 375 for 20 min, until fish flakes.

This was good. Subtle, but good. It wasn't a whole lot different than baking salmon on its own, but the tomato was a nice addition. Perhaps it would have had more flavor if I added the sauce before the tomatoes.

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