Baked Salmon with Fresh Herb Chutney

Von Ministry of Curry · 40 Min.

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Zubereitung

1. Rinse the salmon, pat both sides dry with paper towels, and place it on a parchment-lined baking sheet with a few lemon slices tucked underneath. (If no parchment, line the tray with foil and grease it well with oil.)
2. Preheat the oven to 375°F.
3. Toast the cumin seeds in a small pan over low-medium heat, then let them cool.
4. In a food processor, combine the green chilies, ginger, garlic, toasted cumin, scallions, cilantro and parsley. Add the salt, lemon juice, olive oil and pepper, and pulse until finely chopped.
5. Add the mint and pulse a few more times until blended; the mixture should be pesto-like, not a fine paste. This makes about 1.5 cups.
6. Sprinkle the salmon with 1/2 teaspoon salt, then spread about 1/2 cup of the chutney over it. Keep the rest for serving.
7. Optional: scatter thinly sliced red onion over the fish. Refrigerate for 20 minutes, or bake right away.
8. Brush or spray the salmon all over with olive oil, then bake for 25 minutes, checking for doneness from about 20 minutes. Serve hot with the reserved chutney.

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