Garam Masala Seared Salmon With Coconut Curry Butter Food

GARAM MASALA SEARED SALMON WITH COCONUT-CURRY BUTTER

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.

INDIAN SALMON MASALA RECIPE

Steps:

• Heat oven to 400 degrees.
• Combine ginger, garlic, tandoori or lahore fish masala, red chili powder, cilantro, jalapeño, black pepper, salt, and some oil in a blender and blend into a fine paste.
• Coat the bottom of an oven safe pan with oil where you are going to place the salmon only (feel free to line the pan with foil/parchment paper for easy clean up).
• Rub a thin layer of masala onto the salmon skin and place it skin side down on the pan.
• Place the remainder of the masala on top of the salmon filets and drizzle with some oil on top.
• Place veggies on the pan (if desired) and then slightly cover the salmon filets with foil (see picture).
• Bake for about 12 minutes (will depend on thickness)
• Remove the pan from the oven.
• Uncover the foil and discard. Cook for an additional 3-5 minutes.
• Remove the pan from the oven and serve hot with lemon wedges.

GARAM MASALA SALMON

Steps:

• Preheat oven to 450 degrees
• Place salmon, skin side down, on a non-stick baking sheet
• Combine all spices, salt and pepper and stir together
• Sprinkle spice mix on top of salmon filet
• Bake for approximately 13 - 15 minutes, or until salmon flakes with a fork

SALMON RADISH CURRY

Steps:

• Marinate the salmon for about an hour in a little oil, turmeric and salt. This step is not necessary and can be skipped if you don't have time to marinate.
• Heat oil in a pan and add whole spices - cumin seeds, cardamom pods, a piece of cinnamon andcloves. Roast the spices for a couple of minutes.
• Now add Salmon skin down first to hot oil. Sear both sides and remove from oil once both sides are seared.
• Add sliced daikon radish and brown both sides.
• Add 2 cups of water to the pan. Add the spice powders listed above - turmeric , kashmiri red chili powder, ginger powder, fennel powder and salt and give it a good stir.
• Add back the salmon, cover the pan and let it simmer in sauce for 10 minutes on low heat.
• In the end you can add some garam masala.

GARAM MASALA CURRY

Steps:

• Method Heat the oil and fry the onion, garlic, ginger, chilli and pepper until just soft. Add the garam masala and curry powder and cook, stirring, for a few minutes. Add the tomato purée, coconut milk, stock and sugar and simmer gently for 15-20 minutes to reduce it slightly. Add your leftover cooked meat and vegetables and the sultanas. Simmer for 15-20 minutes, stirring every now and then. Tasting the sauce every so often gives you an idea of whether it is going to be a hot one! Scatter with coriander, if using, and serve with basmati rice. Poppadoms, naan bread and mango chutney are good accompaniments, too.

EASY BUTTER SALMON CURRY

Steps:

• Pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika.
• Heat oil and butter in a large non-stick skillet set over medium high heat. Add the salmon fillets and sear, about 3-4 minutes per side. Remove from skillet and set aside.
• Reduce heat to low. Add garlic, shallot and ginger. Cook until soft, 3 minutes. Stir in cumin, coriander, turmeric, curry powder and cayenne powder. Deglaze the skillet with vegetable broth, simmer for 1 minute while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
• Add garam masala and tomato paste, stir until combined with garlic-ginger mixture.
• Add crushed tomatoes and pour in cream. Stir to combine and bring to a simmer.
• Add the remaining butter, and adjust salt to your own taste.
• Nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3-5 minutes or until the salmon is just cooked through and the sauce is slightly thickened.
• Top with toasted cashews and cilantro. Finish off with crushed chili flakes and black pepper. Serve with rice, naan and a cucumber salad drizzled with yogurt dressing. Enjoy!

HOW TO COOK SALMON STEAKS

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.

GARAM MASALA SEARED SALMON WITH COCONUT-CURRY BUTTER

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.

GARAM MASALA SEARED SALMON WITH COCONUT-CURRY BUTTER

Steps:

• Pour white wine, cream and coconut milk into a saucepan. Whisk in curry powder. Bring to a light boil over medium-high heat (whisking constantly), then reduce heat to medium-low and simmer until the liquid has reduced to 1/2 cup (about 10 minutes). Stir very frequently to prevent the mixture from burning.
• 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 been incorporated. Do not allow the mixture to boil at this point or it will separate. When the butter has been incorporated, season to taste with salt, cover, 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 to taste.
• Sear the salmon in the hot oil for 3-4 minutes on one side, then turn over and continue cooking for 2-3 minutes until done. Briefly drain on paper towels to absorb the excess oil and then serve immediately with the curry-butter sauce.