FOR THE BAKED SALMON
PREHEAT oven at 350 degrees
PLACE one sheet of aluminum paper
CUT lemon into slices
PLACE a layer of the sliced lemon on the aluminum paper
ADD the salmon over the lemon slices
SPRINKLE the spices, pepper, turmeric, crushed red pepper and salt over salmon turmeric
FOLD the aluminum paper over the salmon
BAKE for 20 minutes or until flaky. Do not overcook!
FOR THE CREAMY SAUCE OF CITRUS JUICES AND GINGER
PEEL the ginger into thin slices
SQUEEZE the orange and lemon juices in a small bowl.
ADD ginger, orange and lemon peel and stevia
BRING to a boil over medium heat
ADD the yellow hot pepper paste (if using)
BOIL for about 10-12 minutes or until the orange and lemon juices have reduced to about ½ cup REMOVE ginger slices with a fork and discard them
REMOVE from heat and set aside
MIX half of this sauce with the cornstarch and salt
ADD the butter to the other half of the sauce and stir until melted and well mixed.
MIX the two sauces into one
PLACE again at medium heat until boiling point
REMOVE from heat and add the Greek yogurt, mixing until well incorporated
Cookingeasymeals Tips for the Baked Salmon
An interesting thing about salmon is that when you cook it, it will be moist and will preserve its own juices. In the center, it should maintain the original color as when raw, in other words, bright orange.
How to serve Baked Salmon?
To serve Baked Salmon with Citrus Juices and Ginger
OPEN the aluminum paper and place it in the plate you are going to serve with (it could be over couscous, or rice) place some lemon slices and lastly top with the creamy sauce with citrus juices and ginger.