Once in a while you stumble across a hidden treasure, somehow forgotten and buried somewhere. Finding this recipe of Salmon fish, prepared long back, gave me the pleasure as such. Salmon was one of my favourites during my expat days and sharing the recipe is like going down memory lane. Here in Delhi and elsewhere in India, Salmon is not scarcely found these days and I assume that over the days Salmon swam across the oceans to reach East. So, on one hand if sharing this recipe gives me immense pleasure while reminiscing good old days, on the other, it also raises the excitement of introducing a glorious continental preparation.
Salmon is a widely popular fish in Europe, used in various dishes, with pastas, risottos and even in salads. However the best one can do with the Salmon is to bake it. The fleshy baked fish with fat between the layers make it simply outrageous. However, it has its fare share of protein as well. It also contains omega-3 fatty acid and vitamin D which is beneficial for health. I was so fond of this fish that I used to prepare it often during my stay in Europe. However, mostly I used to give it Bengali treatments, few of which I have shared with you in the form of Doi Mach (Salmon in yogurt gravy), Salmon macher paturi (Salmon smoked in banana leaf). This time, I share with you the baked version of Salmon which is nevertheless super delicious and very easy to prepare. Hope you will like it.