Living in the US there are many foods form Chile that one misses, luckily salmon is not one of them, because not only it is always available in supermarkets, but most of the times it comes from Chile.
This way of preparing salmon is pretty simple, and it is also quite good. The prep time is minimal, and the time it takes to cook is about 12 to 15 minutes, depending on the thickness of the fish, so it is a good option for weekday meals. I like to serve it with rice and avocado, or with a green salad (dressed with lemon, salt, olive oil and pepper).
What makes this salmon something special is the smoked paprika, that gives a nice smell and flavor to the dish. I think that it would improve with a touch of merkén.
Ingredients
- Salmon
- Smoked paprika (enough to cover the salmon)
- Parsley, salt and pepper to taste
Place the salmon with the skin side down in an ovenproof dish and add the parsley, salt and pepper. Cover with paprika and put in the oven at 400°F ( 200°C) . Cook for 12-15 minutes depending on the thickness.
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