Ajika Salmon

5 from 1 vote

Ajika seasoning is a Georgian spice blend of mild red chili pepper, coriander, fenugreek, dried garlic, and marigold. The mixture is peppery and full of garlic but with floral notes that make for an excellent seasoning on any protein or even vegetables. You can buy pre-made or make your own. I like to serve this with a side salad.

Course Main Course

Cuisine Georgian

Keyword Ajika, dairy-free, easy, egg-free, fast, georgian, nightshade-free, nut-free, protein sparing modified fast, PSMF, salmon, seafood

Prep Time 5

Total Time 25

Servings

Calories 333kcal

Author Jenny Ross

Ingredients

1 pound salmon boneless, skinless
1 tablespoon coconut aminos
1-2 teaspoons Ajika seasoning blend
salt to taste

Instructions

Preheat the oven to 250ºF.
Line a rimmed baking sheet with foil and then rub with a bit of avocado oil to prevent sticking. Lay the salmon on the prepared sheet and rub with coconut aminos. Sprinkle with salt to taste and Ajika seasoning blend.
Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point.

Notes

To make your own Ajika seasoning (you will have extra), mix the following:

2 teaspoons of chili pepper (pick a mild one), omit for nightshade-free
2 teaspoons of ground coriander
2 teaspoons of marigold, dried and ground
1 teaspoon of blue fenugreek
1 teaspoon granulated garlic, or 3 cloves of fresh garlic, minced (if using fresh garlic, add just before using rather than to the spice mix itself)

Protein:Energy Ratio: 3

Nutrition