Curried Grilled Salmon With Cool Cucumber Sauce Recipes

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.

Steps:

• Combine first 6 ingredients, chill at least 30 minute.
• Heat grill and spray with cooking spray.
• Sprinnkle fish filets with salt and pepper, and grill 5-6 min., turn over and cook another 4 minute or until fish reaches desired doneness.
• Serve with chilled sauce and drill sprigs for garnish.

Steps:

• Heat barbecue to high. Pat the salmon dry with paper towel and rub with 1 tablespoons olive oil. Season with 1/4 teaspoons salt and 1/8 pepper. Sprinkle with the curry powder, patting it onto all sides of the salmon. Set aside.
• In a bowl, combine the yogurt, remaining olive oil, cucumber, basil, mint, lemon zest and juice and sugar with the remaining salt and pepper. Mix well.
• Grill the salmon with the lid closed for 4 to 5 minutes or until it's just cooked through. Divide salmon among 4 plates, and top with 2 tablespoons yogurt sauce.

Steps:

• In a large skillet, combine the water, wine, onions and peppercorns. Bring to a boil. Reduce heat; carefully add salmon. Cover and cook for 5-7 minutes or until fish flakes easily with a fork., With a spatula, carefully remove salmon; discard cooking liquid. Cool salmon for 10 minutes; refrigerate until chilled. In a small bowl, combine the sauce ingredients. Serve with salmon.

Steps:

• In blender or food processor place yogurt, cilantro, mayonaise, garlic clove, salt and lime juice,pulse untill garlic and cilantro are finely chopped. Stir in cucumer. Chill in fridge for upto 12 hours. Heat grill to high. Take 2 large sheets heavy duty aluminum foil folded lentgh wise into thirds. spray one side of each with PAM. Place salmon flesh side down on oiled foil/ Grill for 10 minutes. Place second sheet of foil oil side up next to salmon anf flip salmon over (skinside down)onto clean foil sheet. Cook an additional 7 to 10 minutes. Flip onto serving plate.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Coat a baking sheet with cooking spray.
• In a bowl, mix the sour cream and curry paste. Spread the bottom of each salmon fillet with 1 tablespoon sour cream mixture, and arrange the fillets on the prepared baking sheet. Top fillets with remaining sour cream mixture.
• Bake 25 minutes in the preheated oven, or until the salmon flakes easily with a fork.

Steps:

• Make the curry
• In a large skillet or sauté pan, heat the coconut oil over medium heat until shimmery. Add the garlic, ginger, and salt and cook, stirring frequently, until the garlic begins to turn golden, about 3 minutes. Add the curry paste and cook, stirring often, until very fragrant and a shade darker in color, about 4 minutes more. Add the peaches, stir well, and cook for a minute or so to allow the curry flavors to begin to season the peaches.
• Add the palm sugar and orange juice, increase the heat to medium-high, and let it all come to a strong simmer. Cook, adjusting the heat to maintain the simmer, until the peaches are cooked through but not mushy and the sauce has thickened enough to coat the back of a spoon, 10 to 15 minutes. Keep warm.
• Make the dish
• In a small pot, bring the coconut cream to a simmer over medium heat and cook, stirring frequently, until it has reduced by about half (it'll have the texture of barely whipped cream), 18 to 20 minutes. Keep warm.
• Fire up a grill to cook with an area of medium heat and an area of low heat. Pat the salmon dry, spending a little extra time on the skin side. Rub just enough of the avocado oil onto the fillets to coat them with a very thin layer (excess oil will lead to flare-ups). Once the grill is ready, evenly season the salmon all over with the salt. Grill the salmon, skin-side down, on the area of medium heat until the skin is golden, a bit charred, and crispy, about 3 minutes.
• Carefully run a metal spatula between the grates and the skin (if the skin hasn't released from the grates just yet, wait another minute), then flip the fillets onto the area of low heat and cook until the salmon is cooked to your preference. For me, that's medium-rare to medium, when the center is light pink with a bit of translucence, about 3 minutes.
• Transfer the peach curry to a serving bowl or platter and top with the salmon, skin-side up. Drizzle on the coconut cream, then the jalapeño oil, and sprinkle on the Thai basil. Serve right away.

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally. Meanwhile, in a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving., 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 grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

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.

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.

Steps:

• In a small bowl, combine the first eight ingredients; set aside. Place salmon on a broiler rack coated with cooking spray. Sprinkle the fish with curry, then spray with cooking spray. Broil 4-6 in. from heat for 7-9 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

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.

Steps:

• In blender or food processor, place yogurt, cilantro, mayonnaise, garlic clove, salt, and lime juice. Pulse until garlic and cilantro are finely chopped. Stir in cucumber. Chill in fridge for up to 12 hours. Heat grill to high.Take 2 large sheets heavy duty aluminum foil folded lengthwise into thirds. Spray one side of each with PAM. Rub curry powder onto salmon and place it flesh side down on oiled foil. Grill for 10 minutes. Place second sheet of foil oil side up next to salmon and flip salmon over (skin side down) onto clean foil sheet. Cook an additional 7 to 10 minutes. Flip onto serving plate.