ACTIFRIED TANDOORI SALMON WITH REFRESHING RAITA
Tandoori-spiced salmon is Actifried for a light, flaky texture, then served with a refreshing raita featuring red onions, tomato, mint, and chiles.
Provided by T-fal Canada
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Trim the salmon into 12 cubes and coat with tandoori spice powder. Chill and leave to marinate.
- Blend 1/4 of the yoghurt with the mint, chilli, cumin, salt, and pepper. Refrigerate and leave to steep.
- Peel the tomato. Remove the seeds and cut into small dice. Peel and finely chop the onion. Peel the cucumber. Cut lengthwise to remove the seeds easily using a small spoon, then dice.
- Right before serving, cook the salmon in the ActiFry for 5 to 6 minutes, adding seasoning but no fat. During this time, mix the flavoured yoghurt with the remaining yoghurt, diced tomato, cucumber, and onion.
- Pour the sauce into small glasses or soup plates and top with the salmon. The salmon will be half-cooked after 5 to 6 minutes. If you prefer it more cooked, continue for another 4 to 5 minutes.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 17.8 g, Cholesterol 61.9 mg, Fat 10 g, Fiber 1.4 g, Protein 26.5 g, SaturatedFat 3.1 g, Sodium 214.8 mg, Sugar 14.6 g
SALMON WITH CUCUMBER-DILL SAUCE
Make and share this Salmon With Cucumber-Dill Sauce recipe from Food.com.
Provided by Amber Dawn
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large nonstick skillet; stir well. Bring mixture to a boil over medium heat. Reduce to low, add salmon. Simmer 8 minutes or until fish flakes easily when tested with a fork.
- While salmon cooks, combine yogurt, cucumber, dillweed, and salt; stir well.
- Gently transfer salmon to a serving platter, using two spatulas; spoon cucumber sauce evenly over salmon.
QUICK SALMON TIKKA WITH CUCUMBER YOGHURT
Provided by Jamie Oliver
Categories Quick fixes Jamie's Ministry of Food Salmon Curry Bread
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat your oven to 110°C/225°F/gas ¼. Pop your naan breads into the oven to warm through. Halve, deseed and finely chop your chilli. Peel and halve your cucumber lengthways, then use a spoon to scoop out and discard the seeds. Roughly chop the cucumber and put most of it into a bowl. Halve your lemon and squeeze the juice from one half into the bowl. Add the yoghurt, a pinch of sea salt and black pepper and half the chopped chilli. Pick the coriander leaves and put to one side. Slice each salmon fillet across lengthways into three 1.5cm wide slices. Spoon the heaped tablespoon of tandoori paste into a small dish, then use a pastry brush or the back of a spoon to smear the tandoori paste all over each piece (don't dip your pastry brush into the jar!). Heat a large frying pan over a high heat.
- Once hot, add a lug of olive oil, put the salmon into the pan and cook for about 1½ minutes on each side, until cooked through. Place a warmed naan bread on each plate. Top each one with a good dollop of cucumber yoghurt and 3 pieces of salmon. Scatter over a little of the reserved cucumber, chilli and coriander leaves and finish with a squeeze of lemon juice.
Nutrition Facts : Calories 688 calories, Fat 30.0 g fat, SaturatedFat 4.7 g saturated fat, Protein 52.1 g protein, Carbohydrate 50.8 g carbohydrate, Sugar 7.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SALMON WITH CUCUMBER SAUCE
A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings (1-1/2 cups sauce).
Number Of Ingredients 9
Steps:
- For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.
Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
TANDOORI SALMON
Spicy, flavorful and steaming tandoori salmon served over bed of thinly sliced cabbage, green peppers and red onions
Provided by Archana Mundhe
Categories Entree
Time 25m
Number Of Ingredients 9
Steps:
- Wash and pat dry salmon with paper towel and cut into 3 or 6 pieces.
- In a medium bowl mix ginger, garlic, garam masala, red chili powder, turmeric, lemon juice, oil and salt. Add salmon and coat with spice paste evenly on both sides using a small silicone spatula. You can allow this to marinate for 20 mins or cook right away.
- Line a baking tray with parchment paper and arrange salmon on the tray.
- Broil on high setting for 8 to 10 minuets or until salmon starts to brown on the top and flakes easily with a fork. Depending on the thickness of the salmon steak you may need adjust the cook time to me more or less.
- Serve with cumin rice and a side of spicy cabbage salad. For a low carb meal, serve it with caulilfower rice.
Nutrition Facts : Calories 280 kcal, Carbohydrate 5 g, Protein 30 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 112 mg, Fiber 1 g, ServingSize 1 serving
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