Saffron Tomato Salmon
Marinated with saffron and topped with a delicious medley of tomatoes, mushrooms and walnuts, this salmon dish is a real culinary treat. Each bite is bursting with flavor, and the saffron adds an exotic flair with a golden hue that dazzles the eyes. Serve it with a side of rice or quinoa and enjoy a wholesome meal that will keep you happy and satisfied.
Saffron Tomato Salmon
Yield: 4
Ingredients
- 2 pounds salmon fillets
- Salt and pepper to taste
- 1/2 tsp ground saffron bloomed over 2 ice cubes (check out the feed tomorrow to see how to bloom saffron)
- Juice and zest of 2 limes
- 2 tbsp olive oil
- 1 onion diced
- 1 tomato finely chopped
- 1 cup mushrooms sliced
- 6 garlic cloves minced
- 1 tsp ground turmeric
- 1/2 tsp curry powder
- 1/4 cup chopped walnuts
- 3 tbsp Greek yogurt
- 2 cups cherry tomatoes halved
Instructions
Start with the marination
- Place the salmon on a baking sheet.
- Top with salt, pepper and the bloomed saffron. Drizzle with the lime juice and 1 tbsp of the olive oil.
- Cover the fish with plastic wrap and place in the fridge to marinate for 2 hours or up to overnight.
Prepare the sauce
- Heat the remaining 1 tbsp of olive oil in a saucepan on medium heat.
- Add the onion and cook stirring frequently until transparent.
- Add the tomatoes and cook for 2 minutes until slightly softened.
- Stir in the mushrooms, garlic, turmeric, curry powder and walnuts.
- Cook everything for 5 minutes until fragrant.
Bring it all together
- Preheat the oven to 350 degrees F (180 C).
- Bake the salmon in the heated oven for 20 minutes then remove and let cool for 30 minutes.
- Spread the yogurt over the fillets then carefully top with a uniform layer of the tomato-mushroom mixture.
- Layer the halved cherry tomatoes on top cut-side down then return the fish to the oven and place under the broiler until the tomatoes start bursting and changing color (for about 5 minutes).
- Take out of the oven, serve and enjoy!
