This recipe is made for one fish filet, multiply for additional servings.
1 tbsp. organic curry powder/ garam masala (no MSG)
½ tsp. turmeric powder
½ tsp. ground cumin
1 tbsp. Extra Virgin Olive/ coconut oil
1 clove crushed garlic
Pinch of each: sea salt, black pepper, cayenne powder( optional, for a kick)
¼ fresh lemon, squeezed
Preheat Oven to 375C, grease baking sheet with coconut oil (or place fish on aluminum foil for BBQ cooking).
In a cup, combine curry powder, turmeric, cumin, crushed garlic, oil, salt pepper and cayenne and stir into a spreadable paste, (you may need to add more oil, depending on the preference of thickness of coating). Using a baster or back of spoon, coat the entire fish filet thickly, including sides (this seals in moisture and keeps the fish tender). Place in middle rack of oven and cook for 12-14 minutes, depending on desired texture!
*A delicious side to this fish is to cut some zucchini into bite sized pieces, tossed with whole cherry tomatoes in some olive oil, sea salt and pepper and roasted in the oven at 375 for 30-35 minutes, stirring after 15 minutes.
Health fact: Wild salmon is higher in nutritional quality omega 3’s than farmed fish, while also being lower in toxic substances such as PCS’s, artificial Dye and mercury. Combined with the anti-inflammatory and anti-carcinogenic properties of garlic, turmeric, curry spices and cayenne this dish is ideal for soothing and healing a compromised body and providing potent antioxidants and mucho flavor!!