Superfast, that’s what Cooking Light called this dish. When I think of superfast, what comes to mind is the Concorde flying from New York to London in a little over three hours, or test planes going so fast that they cause a sonic boom.
Think about that for a moment, it is possible to reach speeds that allow an object to move faster than its own sound. In case you’re wondering, the speed of sound is approximately 761 miles per hour. Let me break that down for you, it’s about five seconds per mile.
You know how it feels to drive 60 miles an hour? That’s a minute per mile. Now imagine going 12x faster. Yeah, superfast. Make sure your seatbelt is securely fastened and your tray-table and seat back are in their upright and locked position because the ride is over almost before it begins.
Now, I can’t promise you a recipe that will break the sound barrier but I’m not going to quibble with Cooking Light. If they call it superfast, then superfast it is.
Indian Spiced Roast Salmon
I only had skinless filets in the freezer when we made this. I’m not sure skin vs. skinless makes much of a difference but do try and use thicker pieces as the thinner ones we used ended up being kind of dry.
- 4 (6 ounce) salmon filets, about one inch thick
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground red pepper (I used paprika)
- 2/3 cup plain, fat free yogurt
- 2 tablespoons chopped fresh cilantro
Heat oven to 425 degrees. Place salmon, skin sides down, on a sheet pan covered with aluminum foil. Brush evenly with juice.
Combine salt and spices and sprinkle evenly over fish.
Bake for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.