SALMON WITH CURRIED RUM AND VANILLA SAUCE
Provided by Patricia Rain
Number Of Ingredients 13
Steps:
- Prepare salmon fillets and grill, or poach the salmon fillets in dry white wine until just done while making the sauce. Keep warm until sauce is complete.
CURRIED SALMON
Until our daughter shared this recipe, my husband and I swore we didn't like salmon. But after one taste of this grilled version, we were converts!
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.
Nutrition Facts :
PAN-FRIED SALMON IN CURRY CREAM SAUCE
This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.
Provided by heidi_k
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.
Nutrition Facts : Calories 335.7 calories, Carbohydrate 3.2 g, Cholesterol 130.2 mg, Fat 26 g, Fiber 0.5 g, Protein 22.2 g, SaturatedFat 14.7 g, Sodium 152.3 mg, Sugar 0.2 g
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
SALMON WITH YOGURT-CURRY SAUCE
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
- If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
- Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
- After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 746 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED CURRIED SALMON
"This grilled salmon has a wonderful flavor from the simple seasonings," says Carma Blosser. "It is actually the only way I like salmon."-Carma Blosser, Livermore, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle fillets with lemon-pepper, garlic powder and curry powder. Cover and refrigerate for 30 minutes. , In a large resealable plastic bag, combine the soy sauce, butter, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., Place salmon skin side down on grill rack. Grill, covered, over medium heat for 8-12 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 381 calories, Fat 25g fat (7g saturated fat), Cholesterol 115mg cholesterol, Sodium 1222mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
SALMON WITH CURRIED VANILLA RUM-BUTTER SAUCE
I must say that the sauce is the star here and please don't feel limited to using it only with salmon. I've used it successfully with grilled shrimp and a roast chicken too.
Provided by Annacia
Categories Curries
Time 42m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare salmon fillets and grill, bake or poach the salmon fillets until just done while making the sauce. Keep warm until sauce is complete.
- SAUCE:Heat oil in a saucepan over medium heat. Saute onion, garlic and ginger until onion is soft, about 5 minutes. Add vanilla bean, wine, rum and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil, and reduce by half again.
- Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.
- Puddle a small amount of sauce on each plate. Place the salmon fillets on sauce, and then pour sauce over tops of fillets. Garnish with chopped chives or parsley and lemon slices.
- * Can be found in Asian specialty stores.
Nutrition Facts : Calories 344.5, Fat 18.6, SaturatedFat 8.4, Cholesterol 85.5, Sodium 159.6, Carbohydrate 4.2, Fiber 0.4, Sugar 1.4, Protein 23.6
CEDAR PLANK RUM SALMON
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Mix the rum and water in a large container and submerge the planks in the water for 30 to 45 minutes, allowing the planks to become soaked.
- Meanwhile, in a medium-size bowl, mix together the sugar, ginger, coriander, salt, cinnamon, and lemon juice to create a paste. Spread spice mixture evenly on top of the flesh side of salmon (not skin side). Refrigerate for 30 minutes and up to 1 hour.
- Preheat the grill over medium-high.
- Remove the fillet from the refrigerator and arrange on the planks, unseasoned side down. Put the planks on the grill and cook until the flesh is firm to the touch, allowing the plank to smolder, not burn, about for 30 to 40 minutes. Once the salmon is cooked, remove planks from the grill, with hot pads, to a serving platter and allow it to rest for 10 minutes before serving.
Nutrition Facts : Calories 421 calorie, Fat 16 grams, SaturatedFat 2.5 grams, Cholesterol 164 milligrams, Sodium 886 milligrams, Carbohydrate 6 grams, Fiber 0.5 grams, Protein 64 grams, Sugar 5 grams
GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE
Steps:
- Make rice:
- Preheat oven to 400°F.
- In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
- Make sauce:
- In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
- Prepare vegetables:
- In a bowl toss together all vegetable ingredients.
- Prepare grill.
- Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
- Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
GRILLED SALMON WITH CURRY SAUCE
With good fresh salmon, less is always more. But sometimes I like to kick it up a notch with some Indian spices. This curry sauce can be made ahead and reheated while your salmon (or whatever type of fish you have) grillls. You can serve with steamed rice, but to be more carb friendly, sometimes I serve with cauliflower puree. In reviewing the nutritional content listed here, I don't agree with the carbohydrate content that has been calculated. The can of coconut milk has 2 grams of carbs per serving listed. So am stymied with how this system came up with over 50 grams per serving. Now if you include a few glasses of rose wine with this, maybe your carb content will be higher, but still not over 50 grams.
Provided by French Terrine
Categories Indian
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cover dried chilies with some boiling water and allow to stand until softened, usually about 15 minutes. Handling carefully, so the chilies do not burn your hands, mince with scissors. If you are using fresh chilies, simply slice into rings.
- Dissolve tamarind paste in about a cup of water.
- Heat butter in a large skillet, then add onions. Let them caramelize slightly, then stir in 1 teaspoon each of turmeric and cumin powder. After a few minutes add dissolved tamarind paste, minced chilies, ginger, coconut milk and salt to taste. Since this will be rather thick, add some water. Then simmer to allow all these spices and flavors to marry. To add a little brightness, add the juice of an orange. Lime or lemon might be better. The sauce can be made ahead and reheated before grilling your fish. **The heat of this sauce is tempered by the flavor of the salmon. It can also be tempered with some raita or chutney on the side, or even just plain yogurt. OR instead of using 2 chilies, just use one.**.
- Sprinkle salmon with salt, a teaspoon of turmeric and a light dusting of cumin powder.
- Grill salmon over a hot fire, being careful not to overcook. Fresh salmon is far better when slightly rare, JMHO. I start with grilling the fleshy side down first. After 3-4 minutes, turn carefully so that skin side is down and grill another 3-4 minutes, depending on the thickness of your fillet. As you remove from the grill, the skin, which I don't find appetizing, will stick to the grill, easily skinning your fresh grilled fillet.
- Serve with the curry sauce and garnish with cilantro. Wash down with a chilled rose wine.
Nutrition Facts : Calories 530, Fat 21.4, SaturatedFat 14.3, Cholesterol 74.8, Sodium 163.9, Carbohydrate 51.5, Fiber 1.7, Sugar 45.2, Protein 33.2
CRISPY-SKIN SALMON WITH CURRIED YOGURT SAUCE
Nailing perfectly crispy skin on salmon is easier than you think. The secret is prepping the fish before cooking it. Scraping the residual moisture will guarantee a crisp skin. You can also scrape it a few hours or days before cooking.
Provided by Jet Tila
Categories main-dish
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- For the salmon: Pat the fillets dry with paper towels. With the sharp edge of a knife, scrape the skin back and forth the length of a fillet over and over with light pressure. You will see moisture build up on your knife edge; wipe it away. Continue for about 1 minute, until there's almost nothing to wipe away. Cut a few 2- to 3-inch slits across the middle of the salmon skin. Repeat with the remaining fillet.
- Season the salmon with salt and pepper on both sides. Drizzle with the oil and set aside until ready to cook.
- For the yogurt sauce: Combine the yogurt, cilantro, lemon zest and juice, oil, garlic, garam masala and curry powder in a small bowl. Mix with a fork until well combined. Season with salt and pepper to taste. Set aside.
- Heat a 9- to 11-inch cast-iron skillet over medium-high heat for 3 to 4 minutes. There is no need to oil the pan, because you oiled the fish. Add the fillets skin-side down, laying them away from you. Cook for about 3 minutes, or until golden brown. Shake the pan until the salmon releases from the bottom of the pan by itself.
- Carefully turn the salmon over and reduce the heat to medium-low so the flesh side cooks more slowly. Cook until a thin-bladed knife inserted into the flesh meets with just a little resistance or an instant-read thermometer inserted into the thickest part of a fillet registers 125 degrees F, 2 to 3 minutes (thinner pieces will be done quicker than the thicker ones).
- Serve the fillets topped with some of the yogurt sauce.
POACHED SALMON WITH CURRIED YOGURT SAUCE
With a little advance preparation, the components for this healthy meal can be stored in the fridge and then assembled and served within minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a large skillet with a tight-fitting lid, pour 1/2 inch water; bring to a boil, and season generously with salt. Add green beans and carrots. Return water to a simmer, cover skillet, and steam until vegetables are crisp-tender, 4 to 6 minutes. Transfer to a colander; rinse with cold water to stop the cooking process.
- Rinse skillet with cold water to cool it down. Place salmon in skillet, and add cold water to cover; season with salt. Bring water to a boil over high heat; cover skillet, and remove from heat. Set aside until salmon is opaque throughout, about 20 minutes. Remove from skillet, and let cool.
- In a small bowl, stir together yogurt, curry powder, and cilantro; season with salt and pepper.
- Break salmon into large pieces; serve with vegetables and yogurt sauce. Garnish with cilantro, if desired.
Nutrition Facts : Calories 344 g, Fat 12 g, Fiber 5 g, Protein 39 g
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