Baked Alaskan Salmon with Mint Rosemary Raita

Over Indian Spiced White Beans and Apple Salad

Serves 4


Ingredients:

4 salmon filets, patted dry
1 can white northern beans or canneloni beans, drained but NOT rinsed
½ golden raisins
1/3 small white onion chopped into thin slices
1/3 C Sauvignon Blanc wine
4 T olive oil
Salt and pepper
¼ t coriander powder
1/8 t tumeric powder
1/8 t cumin powder
4 cloves of garlic divided, 2 chopped, 2 whole
4 sprigs rosemary — take two sprigs chop the leaves for the raita, and 2 sprigs for cooking over the salmon
Handful of chopped fresh mint (about 2 T)
1/2 large jalapeno chopped finely
Juice from one lemon
1 8 oz small container of greek plain yogurt


Apple Salad:

2 small fuji apples, sliced thin
1 T honey
1 T lemon juice just for the apples


Direction:

Raita:
  • In a small bowl, combine the yogurt, mint, the rosemary that is chopped, the jalepeno, lemon juice, 2 cloves of garlic finely chopped, and a bit of salt and pepper. Mix thoroughly and put in fridge.
Fish:
  • In a square roasting dish, just big enough to cook the salmon filets without them overlapping, pour in 2-3 T EVOO, or more if desired. Place salmon on oil and flip around cover, then place skin side down. Cover with salt and pepper, 2 sprigs of rosemary, and nestle 2 whole peeled cloves of garlic. Cook uncovered at 400 degrees for 15 minutes until the tops are opaque. The fish will continue to cook after you remove so be careful! THIS COOKS FAST!
Beans:
  • In a 10 inch fry pan, heat 1 T olive oil on medium high heat, add the onion and saute for about 2 minutes until barely translucent. Add the raisins and toss and cook for about 2 more minutes. Add the tumeric, coriander and cumin powder and combine. Deglaze with the wine, and let reduce for about 2 minutes or so. Then add the drained beans and combine. Heat through, about a minute. Turn heat down and keep warm with lid on. Add a bit of salt and pepper to taste if you desire although it doesn’t need it.
Salad:
  • In another small bowl, toss the apples with the honey and the lemon juice. Serve with the meal.



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