Ingredients
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving
Preparation
Step 1Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.Step 2Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.Step 3Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon. Step 4Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.Step 5Serve salmon with cilantro, pickled onions, and lemon wedges.
Made it? Let us know how it went in the comment section below!
