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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the tomatoes in a large saucepan and cook, over a medium heat, for 10 minutes or so, until reduced by half. | 2. Meanwhile, toast the coriander and cumin seeds in a dry frying pan until golden and aromatic - this should take about 30 seconds. Transfer the spices to a food processor. | 3. Add the parsley, garlic, jalapeno pepper, fresh cilantro and black pepper. Process to a paste. | 4. When the tomatoes have reduced, stir in the spice paste and bring to the boil, stirring well. | 5. Preheat the oven to 400°F | 6. Leave sauce to cool and add then add the lemon juice. | 7. Lay the fish out in a large casserole dish and pour over the sauce. Cover and bake for about 20 minutes, until the fish is cooked through. Serve straight away. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red tomato	16		diced ripe	524.16	113.2768	25.6256	5.824
coriander seed	2	tablespoons		29.8	5.499	1.237	1.777
cumin seed	1	tablespoon		22.5	2.6544	1.0686	1.3362
parsley	1	bunch		-	-	-	-
garlic clove	8 -10			-	-	-	-
jalapeno pepper	1			1.6312	0.3656	0.0512	0.0208
cilantro	1	bunch		-	-	-	-
black pepper	1/2	tablespoon	ground	8.6595	2.2063	0.3585	0.1125
lemon	2			2.5617	0.8233	0.0972	0.0265
salmon	2 1/2		cut	100.5833	0.0	14.0533	4.4908

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.