I’m sitting here, trying to think of something to write for this post, and all I want to do is tell you how good the salmon looked in the movie Bears. Yes, the Disney Nature film. It was so, so cute. You have to see it. We went a few weeks ago, and I’m seriously obsessed with how tasty the salmon looked while the Bears were eating it.
Maybe I’m weird, but it was seriously the best looking salmon that I’ve seen. The color was so deep and beautiful, and now I’m super excited that Copper River salmon is in season – I finally saw some at the grocery store today. I’m sorry if it’s weird that I’m talking about nature films on my food blog, but I just can’t get that salmon out of my head.
Obviously, this recipe would be perfect for any kind of salmon because it’s flat out fantastic. It’s baked to perfection with a caramelized crust of Moroccan-inspired spices, and the cucumber raita is creamy, cooking and just the right amount of tangy.
I’m not entirely sure of the difference between cucumber raita and tzatziki sauce, but either way they pair perfectly with this salmon.
The preparation is pretty basic. You make a spice paste and spread it on the salmon before baking it. Then, while the fish is baking, you make this cucumber raita sauce. You can have everything cleaned up and the table set by the time your meal is done. You’re going to love it.Print
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon ginger
- 2 teaspoons brown sugar
- 2 teaspoons olive oil
- 4 salmon filets (1 1/2 – 2 pounds total)
- 1/2 cup finely diced, seeded English cucumbers
- 2/3 cup vegan sour cream or unsweetened vegan yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- Preheat oven to 400˚F (200˚C).
- In a small bowl, mix together the paprika, garlic powder, chili powder, coriander, cumin, salt, ginger and brown sugar. Pour olive oil into bowl and stir to form a paste.
- Spread spice mixture evenly onto the salmon. Bake for 20 – 30 minutes depending on thickness – until salmon is cooked through.
- While salmon is baking, stir together the remaining ingredients in a small bowl to make the cucumber raita.
- Top each piece of salmon with cucumber raita just before serving.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on December 1, 2019 by Melissa Belanger