Makes approximately ½ cup marinade
3 teaspoons Firebird Popcorn Sprinkle BlenZ*
½ cup olive oil
zest and juice from 1 lemon
1 teaspoon dried oregano
2 Tablespoons fresh cilantro – finely chopped
2 garlic cloves – minced
¼ teaspoon chili powder
2 salmon fillets
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Combine all the ingredients, except for the salmon, in a bowl. Whisk to blend thoroughly.
Pat the salmon dry, and place skin side down on a greased baking tray large enough to hold the fish, without crowding.
Spoon ½ the marinade over the fillets and refrigerate, uncovered, up to 4 hours.
Preheat your oven to 375F and cook the salmon, for 12 minutes (depending on thickness).
Spoon the reserved marinade over the fish and cook an additional 10 minutes.
Serve your baked or grilled salmon drizzled with Chive Oil:
1 bunch fresh chives
1 cup olive oil
1/8 teaspoon ground black pepper
Rinse the fresh chives in cold water and pat dry. Cut the bunch into 3 segments. Add to a blender
or food processor with the oil and pepper. Process/blend until smooth for 20 seconds.
Transfer to a jar and refrigerate up to 2 weeks. Great on most grilled fish, seafood and vegetables.
~Globally Inspired Farm to Fork Culinary Adventures~