Recipe

Sunehari Salmon

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• Prep: 15 min.
• Servings: 6
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This Bengali-inspired salmon can be traced to similar Machli recipes enjoyed throughout the sub-continent of Asia. The combination of Bull’s-Eye Barbecue Sauce and authentic spices give this dish a bold kick!

What You Need!

1 salmon fillet (1-1/2 lb./675 g)
1/4 cup Bull's-Eye Bold Original Barbecue Sauce
1 tsp. dried fenugreek leaves
1 tsp. garam masala
1 tsp. ground coriander

1 tsp. ground cumin
1/2 tsp. red chili powder or cayenne pepper
1 Tbsp. zest and 1/4 cup juice from 2 lemons, divided
12 Ritz Crackers, finely crushed (about 1/2 cup)

Make It!

HEAT oven to 400ºF.
PLACE fish in parchment-lined pan. Mix barbecue sauce and next 5 ingredients. Stir in 2 Tbsp. lemon juice; brush over fish.
MIX cracker crumbs and zest; sprinkle over fish.
BAKE 20 min. or until fish is golden brown and flakes easily with fork. Drizzle with remaining lemon juice.

Serving Suggestion:

Serve with Miracle Whip Mushroom Malai Korma.

Serving Suggestion:

Serve with warm naan and a mixed green salad.

Nutritional Information

(per serving)
Serving Size = 1/6 Recipe (133 g)