Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Drain the soaked red chilies. In a blender or small food processor, combine the chilies, garlic, ginger, cumin seeds, peppercorns, turmeric, sugar, salt, and vinegar.

3. 3

   Blend the mixture until it forms a smooth, thick red paste. If it is too dry, add a teaspoon of water at a time, but keep it thick.

4. 4

   Pat the salmon fillets dry with a paper towel. Make a shallow slit down the center of each fillet (lengthwise) without cutting all the way through, creating a pocket.

5. 5

   Generously stuff the slit with the recheado masala paste and rub the remaining paste over the top and sides of the fillets.

6. 6

   Place the salmon on the prepared baking sheet and drizzle slightly with the vegetable oil.

7. 7

   Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

8. 8

   Serve hot with steamed rice and a side of lime wedges.