Yogurt-Marinated Spicy Salmon
This salmon is soft and buttery on the inside but crisp and lightly spicy on the outside, due to the yogurt marinade (for a non-spicy version, leave out the chili sauce). It's easy to make in less than 15 minutes, and will have everyone coming back for more. We love to serve it simply over Jyoti Natural’s Brown Basmati Rice, but couscous, orzo, farro or any other small pasta or grain will do just as well.
Pairs well with our Breaded Mushrooms, or Local Green Beans.
Serves 4; 10 min. prep
Ingredients
2 pounds (32 oz) Pinwheel Scottish Salmon fillets (frozen; no need to thaw first)
2/3 cup plain nonfat greek yogurt
1.5 heaping Tbsp Italian Spicy Chili Sauce or your favorite chili paste (optional)
zest and juice from 1 lemon
salt & pepper to taste
To Serve (optional):
1/2 cup cooked Basmati brown rice, small pasta, or grain (couscous, farro, barley, etc,) per serving
1/4 cup parsley, chopped
lemon wedges
Instructions
Preheat your oven to 400F. Place a rack on the second-to-top shelf. In a large bowl, mix together the greek yogurt, chili paste, lemon zest and lemon juice and 1 tsp salt. The mix should be thick.
Cut the salmon fillets into 2” pieces. Add them to the greek yogurt mixture and toss until each piece of salmon is well coated.
Evenly space out each piece of salmon on a parchment lined baking sheet. Bake the salmon for 8-9 minutes at 400F on the second-to-top rack. Then without opening the door of the oven, switch the oven setting to broil on HIGH (ideally the 500F setting, if you have it) and cook for another 4 minutes, or until the salmon is golden brown and slightly charred on top. Remove from the oven.
If you are planning to serve with the rice, grain or pasta, mix in the parsley. Serve the salmon over top with lemon wedges.