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
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 :
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.
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.
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 BUTTER SAUCE
This is a recipe I'm posting for Zaar World Tour 2006. It's from a cookbook, French Classics. The author, Richard Grausman, stated that poached salmon is traditionally served with a hollandaise sauce but this is much better. You can substitute any thick fish. Serve with potatoes or rice and Chardonnay. Or if you prefer French Hollandaise Sauce #170385
Provided by -Sheri-
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut fish into individual serving sizes.
- In large skillet, bring enough water to a boil to cover fish by 1 inch.
- If the fish isn't fresh add the white wine, lemon juice, or vinegar.
- Add the fish and turn down the heat to simmer. Cook about 10 minutes per inch of thickness of fish. When done, drain on paper towels.
- While fish is simmering, cook shallots in the vinegar in a small pan over low to medium heat until 1 TB of liquid remains. Add optional ingredients.
- Remove pan from heat. Whisk the butter, 2 TB at a time, into the shallots letting it melt before adding more.
- Serve sauce over fish.
Nutrition Facts : Calories 547.8, Fat 38.8, SaturatedFat 20.8, Cholesterol 200.1, Sodium 373.2, Carbohydrate 1.2, Protein 45.8
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
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.
CURRIED SALMON BAKE
Only three ingredients provide moist salmon fillets bursting with flavor! Wonderful garnished with basil leaves and served with Naan bread and steamed Jasmine rice. Also delicious substituting ahi (tuna), monkfish, or other firm white fish such as halibut, swordfish, or snapper.
Provided by KCFOXY
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 40m
Yield 4
Number Of Ingredients 3
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.
Nutrition Facts : Calories 393.8 calories, Carbohydrate 2.6 g, Cholesterol 107.8 mg, Fat 28.2 g, Protein 30.8 g, SaturatedFat 10.8 g, Sodium 134.4 mg, Sugar 0.2 g
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#curries #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #salmon #fish #saltwater-fish
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