Oven roasted Marinated salmon in sheep-milk yogurt
By Michael KatzIn Israel the use of yogurt and spices is very common, I decided to create this fish dish inspired by he great quality of sheep yoghurt provided here and the fact that next door to my restaurant there is a great spice shop.
1.30 h
4 raciones
Difficulty:
Media
Ingredients
To make 4 portions:
- 4x200 filets cut in the center and folded
- 500 grams of sheep milk yoghurt
- ½ tea spoon of sumac
- ½ tea spoon of ground coriander seeds
- ½ tea spoon of garam masala spice mix
- ½ tea spoon of minced garlic
- ¼ tea spoon salt
- ½ tea spoon coarse ground black pepper
For the coating:
- 200 grams of “panko” bread crumbs
- 1 spoon of fresh chopped p[parsley
- 1 spoon of sumac
- Mix well all marinate ingredients together.
- Place the salmon in the marinate for at least 1 hour
- Remove form the marinate and scrape gently accesses marinate
- Place on a roasting pan well greased or parchment paper
- Roast for approx. 7 minutes
- Cover with the coating mix and cook for another approx 2 minutes
Recommended to be served with wild rice and a light yogurt sauce.
Michael Katz
As a cooking instructor and owner of a cooing school we teach from day one the importance of sustainability.
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