I’ve been on an Asian and Mexican food kick lately and this salmon recipe certainly does the trick. The strong flavors of the marinade help to make the salmon taste less salmon-y. Since I’m not a huge fan of fish just yet I love the fact that the flavors all blend to make something delicious! And yes, salmon-y is now a word if you were still stuck on that.
My sister, Liz, originally made this for my family awhile back when I was even less of a fish fan. I’ve been meaning to make it ever since (which has been a LONG time) because it was *delicious* the first time. Way to go, sister, for making me like things I didn’t think I liked!
I served mine up with some rice and vegetables. YUM! There are certainly other ways to serve it up as well but the rice is nice because it soaks up all the marinade. Then you have delicious fish on top of delicious rice. That’s pretty awesome, right? The answer to my rhetorical question is YES! It it is very awesome.
sesame seeds and chopped green onions to garnish, optional
In a small bowl, mix the soy sauce, Sriracha, ginger, garlic, lime zest and juice, honey, red pepper flakes, and 3 green onions.
Cover bottom of glass baking pan with parchment paper and place the salmon fillets in the pan, skin side down. Pour the marinade on top of fillets and lift the salmon slightly to make sure the marinade reaches all sides of the salmon. Cover with plastic wrap and refrigerate about 1 hour to marinade.
Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap from the salmon and bake for 15-20 minutes, or until the fish turns opaque and flaky.
Serve with sesame seeds and green onions to garnish, optional.
I’m honestly new to this whole “fish” thing. My mom loves fish and probably would have made it more as we were growing up if my sister and I weren’t so darn picky. Unfortunately for her she pretty much lost that battle and lived a fish-free life for the most part. But guess what?? I like fish now! Kind of. In small quantities as least. I can really only eat about half a fillet of fish before I get tired of it and have to try and pawn it off on my husband or save it for another day. Progress is slow. But, hey…progress is progress.
This recipe was kind of the recipe that changed my view of fish from “no, thank you” to “hey, this is kind of not bad”. Actually, it is DELICIOUS! I can even sometimes eat a full fillet of this fish because I love it so much. And sometimes I only eat half but, again, progress can be slow. I use tilapia because a good tilapia fillet is light and it doesn’t really have a strong flavor so it can take on the flavor of whatever you put on it.
In this case, you put a rub on the fish that is so smoky and spicy and yummy it will make your mouth water. And it may make you sweat if you’re not up for heat. BUT, then you add this creamy and tangy avocado sauce that balances the heat of the fish. I can literally eat this sauce by the spoonful. I am not joking about that and I am not sorry for the image you now have of me stuffing my face with avocado sauce.
So, I’m sorry mom that you never got to eat fish because we were so picky. Turns out, fish really isn’t so bad after all. It’s actually kind of delicious.
2 fish fillets (I used tilapia. It was about 0.8 pounds)
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/8-1/4 teaspoon cayenne pepper, to taste
1 tablespoon olive oil, to fry in
For the avocado sauce
1/2 of small (5.3-ounce) plain Greek yogurt container
juice from half a lime
salt, to taste
Mix together the ingredients for the fish rub (paprika, salt, pepper, cumin, garlic powder, and cayenne pepper). Rub mixture on both sides of the fish fillets.
Heat olive oil in large saute pan and cook fish for about 4 minutes per side, or until it becomes flaky. *Alternate method of cooking would be to place on a foil-lined baking sheet and bake for 12-15 minutes in a 350 degree oven, or until it flakes with a fork. This method does not require the oil.
While the fish is cooking, place the avocado, Greek yogurt, lime juice and salt in a food processor and blend.
Serve with rice or on its own!
If you do not have a food processor you can mash it together by hand but it may not get quite as creamy. You can also put this rub and sauce on chicken and it is also delicious!