HOW TO COOK SALMON STEAKS
Learn how to cook salmon steaks and enjoy this delicious and healthy protein that turns out restaurant-quality fish in less than 15 minutes. The prep is simple and easy and you can use your favorite spice blend or rub to make a dinner that is perfect for weeknights or company!
Provided by Amy Nash
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Season both sides of the salmon steaks evenly with salt, pepper, and garam masala or your favorite spice blend or rub like lemon pepper or bbq.
- Heat a large skillet over medium-high heat or clean, oil, and preheat your grill to medium-high heat. Add olive oil when the pan is hot and let it heat up.
- Place each piece of salmon into the pan or on the grill over direct heat (right over the flames or coal) and let them cook without flipping or moving for 3-5 minutes. Once the salmon releases easily from the pan or grill, it is ready to be flipped.
- Make the compound butter by mashing the softened butter together with the minced garlic, fresh herbs, salt, and pepper in a bowl.
- When the fish releases easily from the pan or grill, flip it and ook for another 3-5 minutes on the second side. Add the butter to the pan after flipping the salmon and spoon it over the fish as it cooks. If grilling, hold the butter in reserve until you remove the salmon from the grill, then top each piece with a dollop of the butter, which will melt from the residual heat of the fish.
- The salmon is done when the center is opaque and flakes easily. Be careful not to overcook. Serve with lemon wedges for squeezing over the fish and watch out for small bones.
Nutrition Facts : Calories 466 kcal, Protein 46 g, SaturatedFat 10 g, Cholesterol 155 mg, Sodium 2526 mg, Carbohydrate 3 g, Fat 29 g, TransFat 1 g, Fiber 2 g, Sugar 1 g, UnsaturatedFat 17 g, ServingSize 1 serving
GARAM MASALA SEARED SALMON WITH COCONUT-CURRY BUTTER
Here's a new way to incorporate South Indian flavors. Try and get fresh wild king or Copper River salmon while they are in season. Fresh sockeye would also work, use whatever is the freshest available.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
- When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
- Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
- Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.
Nutrition Facts : Calories 604.5 calories, Carbohydrate 3.2 g, Cholesterol 156.1 mg, Fat 47.7 g, Fiber 1.2 g, Protein 36.9 g, SaturatedFat 23.1 g, Sodium 485.8 mg, Sugar 0.3 g
GARAM MASALA
Steps:
- Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months.;
GARAM MASALA
Garam Masala is a blend of Indian Curry spices, this is a blend that I put together 2 & 1/2 years ago for my cooking class. You will need to use a food processor for this recipe, or spend a decent about of time at a mortar and pestle. I love the smell of this blend, so warm and earthy!! Hope you enjoy making it!
Provided by LenLen
Categories Asian
Time 20m
Yield 3-4 Tablespoons, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a food processor, preferably the nut and coffee grinder kind, grind cardamom seeds for about 15 - 20 seconds, it should be in a powder form by then.
- Add the rest of the ingredients, EXCEPT cinnamon, to the processor, and processor for a further 15 - 20 seconds.
- Put all the processed ingredients in to a small frying pan, with NO OIL, and fry over a very low heat for 5 or 6 minutes, it should smell warm, but not burnt.
- Take off the stove, and add the cinnamon.
- Leave in a dry place for the spices to cool off for a few minutes.
- Put in an air tight container and use as needed!
- Enjoy!
Nutrition Facts : Calories 260, Fat 6.8, SaturatedFat 0.7, Sodium 28.7, Carbohydrate 53.7, Fiber 21.2, Sugar 0.7, Protein 9.2
GARAM MASALA
In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines of South Asia. This recipe, which is sweeter and more minimalist than many other versions, is adapted from Floyd Cardoz, the pioneering Indian chef who opened Tabla and Bombay Bread Bar in New York. Versatile and aromatic, this blend can be used in everything from curries and dal to pumpkin pie and gingerbread.
Provided by Melissa Clark
Categories condiments
Time 20m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.
- Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
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