Salmon Curry With Mustard Greens Food

SOUTHERN MUSTARD GREENS

Steps:

• Place the bacon in a large, wide pot and cook over medium heat until some of the fat has rendered and the bacon is light golden, about 5 minutes. Add the onions and cook, stirring occasionally, until softened, about 5 minutes more. Add the mustard greens in batches, letting each batch wilt before adding the next. Add the chicken broth, vinegar, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil over medium-high heat, then reduce the heat to low and cook, covered, until the greens are very tender, 20 to 25 minutes. Season with salt and pepper and serve with hot sauce on the side.

SALMON CURRY WITH MUSTARD GREENS

Steps:

• Place mustard greens in a large pot of lightly salted boiling water. Cook 6 to 8 minutes or until tender. Drain; rinse with cold running water. Squeeze out excess moisture. Coarsely chop.
• In Dutch oven or deep saute pan, heat oil over medium heat until hot. Add shallots, jalapenos, garlic and ginger; cook and stir 1 minute or until fragrant. Add coconut milk, lime juice, fish sauce, brown sugar and hot sauce; bring to a simmer. Add salmon and tomatoes; return to a simmer. Reduce heat to low; cover and simmer 3 minutes. Stir in mustard greens; simmer, covered, an additional 2 to 3 minutes or until salmon just begins to flake. Serve garnished with lime wedges. Enjoy!

QUICK AND EASY INDIAN SALMON CURRY

Steps:

• Combine water, lemon juice, tomato, onion, ginger, salt, garlic powder, and hot and sweet paprika in a blender; blend until liquefied.
• Heat olive oil in a pot over high heat. Add mustard seeds; cook until you hear seeds popping in the oil. Pour the blended mixture into the pot and bring to a boil.
• Add salmon; cover and boil for 10 minutes.

SALMON, MUSTARD GREENS AND POTATOES WITH MUSTARD-DILL GLAZE

Steps:

• Preheat oven to 350°F. Mix first 4 ingredients in small bowl. (Sauce can be prepared 2 hours ahead. Cover and let stand at room temperature.) Place potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat. Arrange potatoes in baking pan. Bake 15 minutes.
• Remove pan from oven; push potatoes to sides of pan. Spread each salmon fillet with 2 teaspoons sauce and place in center of baking pan. Bake until salmon is cooked through, about 18 minutes. Meanwhile, place greens in large skillet. Toss with 2 tablespoons sauce. Stir over medium-high until wilted, about 4 minutes. Divide salmon, greens and potatoes between 2 plates. Serve, passing remaining sauce separately.

MIXED GREENS WITH SALMON AND MUSTARD SAUCE

Steps:

• Combine the liquids in a large pot or skillet. Add 2 tarragon stems (leaves reserved), bay leaves, peppercorns, and carrot. Bring to a boil. Cook until flavorful, 15 to 20 minutes. Reduce to a simmer and add the salmon filets. Simmer, covered, for 10 to 12 minutes. Turn off the heat and allow the salmon to cool in the bouillon. When completely cold, remove the salmon from the bouillon. Drain on paper towels to dry completely. Cover the fish with plastic wrap, and place in refrigerator to chill for 1 to 2 hours, or until ready to serve.
• Meanwhile, place the mustard in a small bowl. In a slow, steady stream whisk in the olive oil. Stir in the reserved chopped tarragon. Taste and adjust for seasoning.
• When ready to serve, place greens in a bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine. Arrange greens on 4 plates. Top each with a piece of salmon. Spoon mustard sauce over fish to coat. Garnish with sprigs of tarragon. Serve, passing remaining mustard sauce separately.

SALMON WITH HOT MUSTARD GLAZE

Steps:

• Heat oven to 250 degrees. In a small bowl whisk mustard, sugar and 1/2 cup water together. Set aside.
• Cut salmon into four uniform portions. Pat dry with paper towel. Heat 1 tablespoon oil in a heavy ovenproof skillet over high heat; skillet should be large enough to hold salmon without crowding. Add salmon skin side up, and sear quickly about 2 minutes, until it can be lifted easily with a spatula without sticking. Turn, and sear about 2 minutes skin side down. Thickest part should still be raw in center.
• Brush top of salmon with remaining olive oil and then with mustard mixture. Place in oven about 20 minutes, until medium-rare in center. (An instant-read thermometer inserted in thickest part should register 100 to 110 degrees.) Remove from oven, and serve.

SALMON CURRY WITH SPINACH

Steps:

• Place spinach in large pot of lightly salted boiling water.
• Cook 6 to 8 minutes or until tender.
• Drain, rinse with cold running water.
• Squeeze out excess moisture.
• Coarsely chop.
• In Dutch oven or deep saute pan, heat oil over medium heat until hot.
• Add shallots, jalapenos, garlic, and ginger; cook and stir 1 minute or until fragrant.
• Add coconut milk, lime juice, fish sauce, brown sugar, and hot sauce; bring to a simmer.
• Add salmon, tomatoes; return to a simmer 3 minutes.
• Stir in spinach, simmer, covered, an additional 2 to 3 minutes or until salmon begins to flake.
• Serve garnished with lime wedges.