Baked Butter Masala Salmon with Sizzled Scallions
4 salmon filets, 4 oz each
Salt to season fish
Neutral oil, for oiling the baking dish
1 jar Butter Massala Indian Simmer Sauce
½ an English cucumber, cut into half moons, about 1 cup
1 tsp vinegar (sherry is nice)
1 tsp sugar
Salt and Pepper
1 tbsp neutral oil
¼ cup sliced scallions
¼ cup chopped cilantro
½ tsp chili flake
Heat oven to 350˚F.
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.
Bake, uncovered until the fish is opaque, about 20 to 25 minutes.
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 .
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.
Once the salmon is baked, top with the sizzled herbs. Enjoy with the cucumber salad!