Ingredients

1/2 of a whole salmon - fillet

1 packet Tamarind soup Base mix

5-8 Ripe Vine or Roma Tomatoes (depending on the size)

4-5 Sweet onions (medium size)

1/4 c Olive Oil

Salt and Pepper

Cilantro (for garnishing)

Preparation

  1. Preheat oven to 375 degrees and make sure the oven tray is in the center.
  2. Lay the salmon fillet on a rectangular ceramic or pyrex dish.
  3. Depending on the size of the salmon, the tail end of the salmon could be folded for even cooking.
  4. Drizzle approx. 1/8 cup of olive oil over the fish and spread evenly.
  5. Sprinkle 1/3 of the tamarind soup base mix on the fish. Add salt and pepper at this time.
  6. Alternately line up rows of 1/4" thick sliced tomatoes and onions, overlapping each other. (the entire fish must be covered completely).
  7. Sprinkle another 1/3 of the tamarind soup base.
  8. Drizzle the remaining olive oil.
  9. Bake the fish approx 10 min. then increase the temp. to 400 degrees until the tomatoes start to wrinkle and the onions starts to slightly turn brown - approx another 5-10 minutes.
  10. Garnish generously with cilantro and serve.