Baked Salmon with Borage Raita
The blue, star-shaped flowers of borage (Borago officinalis), also known as starflower, have a cool, cucumber-like flavor that enlivens a salad or a sauce. Legend has it that Celtic warriors drank a glass or two of borage wine before battle to increase their courage. Indeed, researchers have found that borage stimulates the production of adrenaline. Nowadays, some herbalists prescribe infusions of borage flowers as a diuretic, or to relieve fever and bronchitis, among other ailments. In the Middle East, borage is distilled into a fragrant water. The exuberant plant grows into graceful bushes that often bear sky-blue blossoms alongside bright pink ones, all on the same stem. Borage blossoms’ color and flavor complement raita, a yogurt-based condiment common in Indian cuisines.
Cooking Time9 min
Recipe CourseMain Course
- 4 salmon steaks, skin on
- 1/4 cup fresh lime juice
- 2 tablespoons sesame oil
- 2 teaspoons sweet paprika
- 2 teaspoons fresh ginger root, minced or grated
- 1 tablespoon fresh parsley, minced
- 2 garlic cloves, minced
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 medium cucumber peeled, seeded, and minced
- 10 sprigs fresh dill, minced, divided use
- 2 green onions, minced
- 2 teaspoons sweet curry powder
- salt, to taste
- 24 borage blossoms, divided use
Combine the salmon steaks, lime juice, sesame oil, paprika, ginger, parsley, and garlic in a resealable plastic bag. Marinate, refrigerated for 8 to 24 hours.
Make the raita by combining sour cream, yogurt, cucumber, most of the dill (reserve some for garnish), green onions, and curry powder. Taste and season with salt, if needed. The raita can be made up to 8 hours ahead and refrigerated in a covered container. Gently stir in 12 borage flowers just before serving. Preheat the oven to 400°F.
In a baking dish, place the salmon steaks, skin side down, and cover with marinade. Bake until opaque and flaky, 8 to 9 minutes.
Plate each salmon steak, and top with raita and remaining minced dill and borage blossoms.
Copyright Kitty Morse, 2015