Salmon Cutlets With Yoghurt Sauce Recipes

Steps:

• In a medium bowl combine the yogurt, dill, lemon zest, and olive oil. Mix well and set aside.
• In a large saute pan, melt butter and sear salmon fillets on medium-high heat, flesh side down, for about 3 minutes. Turn the fillets over and cook for about 3 more minutes. Place fish on a warm serving plate.
• Heat canola oil; saute garlic until fragrant. Add vegetables; saute until heated through. Season with salt and pepper to taste
• To serve, arrange vegetables around fish fillets and spoon yogurt sauce over fish. Serve warm.

Steps:

• Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
• Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
• While salmon broils, whisk together all sauce ingredients in a bowl until combined.
• Serve salmon with sauce.

Steps:

• Combine the yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add the salmon and toss until well coated with the marinade; marinate overnight.
• Preheat the oven broiler. Lightly grease a baking pan.
• Remove salmon from marinade and shake off excess; discard remaining marinade. Place onto prepared baking pan and broil in preheated oven until salmon flakes easily with a fork, five to seven minutes per side.

Steps:

• Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
• Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
• Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
• Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.

Steps:

• For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
• Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
• For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
• For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
• Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.

Steps:

• Chop onions and garlic.
• Heat 4 tablespoons of olive oil in a saucepan.
• Add the onions and fry at medium heat for about 5 minutes.
• Add the garlic and the spices to the onions.
• Mix well and leave to cook for another 5 minutes.
• Add the chopped tomatoes and the coconut milk.
• Season the sauce.
• Cover and simmer for 20 minutes.
• 10 minutes before the end, fry the salmon cutlets in a separate fry pan until slightly golden Season the salmon.
• Serve with the sauce and basmati rice.

Steps:

• Place salmon on a baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon pepper. Bake, uncovered, at 350° until fish flakes easily with a fork, 14-17 minutes. Cool slightly; remove skin, if necessary. Transfer salmon to a shallow dish and cover; refrigerate until chilled, about 2 hours., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in parsley., In a large bowl, combine 1/2 cup bread crumbs, mayonnaise, lemon juice, salt, remaining pepper and the onion mixture; if desired, add pepper sauce. Flake salmon; add to bread crumb mixture, mixing lightly. Shape into eight 2-1/2-in. patties., Place egg whites and remaining bread crumbs in separate shallow bowls. Dip salmon patties in egg whites, then roll in crumbs to coat. Place on a baking sheet coated with cooking spray. Spritz tops with cooking spray. Bake, uncovered, at 425° until golden brown, 14-17 minutes., In a small bowl, mix sauce ingredients; serve with salmon cakes.

Steps:

• Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
• Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.

Steps:

• Place salmon cutlet on low to medium temperature BBQ plate.
• Squeeze one lemon half over cutlet.
• Sprinkle with freshly ground pepper.
• Cook around seven minutes on one side, flip over and cook around another seven minutes but turn off BBQ plate after a few minutes.
• Meanwhile prepare the sauce in a small bowl by adding yoghurt, cumin, garlic and squeezed juice of other lemon half and mix well.
• Once the dish is cooked plate up and pour over the sauce.
• Add a sprinkling of paprika to garnish and place the coriander and parsley on top.
• Serve with a light salad such as mesclun, olives, tomato, mushrooms and grilled zucchini.

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.