Baked Butter Masala Salmon with Sizzled Scallions

Cooking with a simmer sauce doesn’t have to mean turning on the stove. Use it for baking, like this salmon baked in Butter Masala until juicy and flavorful. And while it’s in the oven, use the time to make a refreshing cucumber salad. Top with some sizzled scallions and you are in for a treat!

Serves 3-4

Ingredients

4 salmon filets, 4 oz each

Salt to season fish

Neutral oil, for oiling the baking dish

1 jar Butter Massala Indian Simmer Sauce

Cucumber Salad:

½ an English cucumber, cut into half moons, about 1 cup

1 tsp vinegar (sherry is nice)

1 tsp sugar

Salt and Pepper

Sizzled Scallions:

1 tbsp neutral oil

¼ cup sliced scallions

¼ cup chopped cilantro

½ tsp chili flake

Preparation

Step 1
Heat oven to 350˚F.

Step 2
Lightly oil a baking dish and arrange the fish filets in a single layer and pour the Butter Masala sauce around the fish to cover the bottom of the baking dish.

Step 3
Bake, uncovered until the fish is opaque, about 20 to 25 minutes.

Step 4
While the fish is baking, make the cucumber salad in a small bowl by combining the cucumbers with vinegar, sugar, salt, and pepper, mix well and set aside .

Step 5
Make the sizzled scallions by heating the oil in a small saucepan over medium heat. Add the scallions and allow them to sizzle until the edges start to turn golden. Take the pan off the heat, add the chili flake and cilantro. Set aside.

Step 6
Once the salmon is baked, top with the sizzled herbs. Enjoy with the cucumber salad!