Salmon Marroo

1 medium to large side of salmon
1/2 cup lemon juice
1/2 bunch parsley
1/2 bunch cilantro
1/2 white onion
1/3 cup olive oil
1/4 cup vermouth
1 tablespoon ground fennel
1 teaspoon celery seed
1 teaspoon ground corriander
1/8 teaspoon cayenne pepper
1 teaspoon fresh black pepper
1 1/2 teaspoons kosher salt

Keep the skin on a deboned slab of salmon and place it in an oven safe dish, skin side down (Pyrex baking dishes work great).

Mix all the other ingredients in a food processor till it forms a semi-smooth paste; it will be close to the texture of pesto.

Smooth the mixture over the salmon and place in a 350 degree oven for 20-30 mins or until the fish is cooked thoroughly (depends on size and thickness).

Notes: The seasoning mixture also tastes great cooked on vegetables. When the salmon is done you will have a nice sauce in your baking pan to pour over rice, pasta, or veggies. If you have left over salmon it tastes great cold in a green salad the next day, no need for fattening dressings.

Number of servings: 4-5

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