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
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David Montoya
[email protected]This recipe is a great way to impress your friends and family. The salmon is cooked to perfection and the curry sauce is divine.
Clemence Chihambakwe
[email protected]I love this recipe! It's so easy to make and the results are always amazing.
CJ Angel
[email protected]This recipe is a winner! The salmon was cooked perfectly and the curry sauce was delicious. I will definitely be making this again.
Kathryn Norwood
[email protected]I'm not sure what went wrong, but my salmon came out dry and overcooked. The curry sauce was also too thin and lacked flavor.
Meryam Askar
[email protected]This recipe was a bit bland for my taste. I added some extra spices and herbs to the curry sauce and it was much better.
Liza Chechuga
[email protected]Overall, this is a great recipe for grilled salmon. The curry sauce is especially delicious and adds a unique flavor to the dish.
Ny Michael
[email protected]This recipe is a great way to add some variety to your weeknight meals. The salmon is healthy and the curry sauce is flavorful and easy to make.
Austine dyke
[email protected]I've never made grilled salmon before, but this recipe made it so easy. The salmon turned out perfect and the curry sauce was delicious.
Queen Chrysalis
[email protected]This recipe is easy to follow and the results are amazing! The salmon was cooked to perfection and the curry sauce was flavorful and creamy.
Sarkar King
[email protected]I'm not a big fan of salmon, but I tried this recipe anyway and I was pleasantly surprised. The salmon was cooked perfectly and the curry sauce was delicious. I'll definitely be making this again.
Kyle O'Reilly
[email protected]This recipe was a bit too spicy for my taste, but I toned it down by using less curry powder and it was perfect.
Muhammad Sajawal
[email protected]I followed the recipe exactly and the salmon turned out dry and overcooked. The curry sauce was also too thin and lacked flavor.
Oma Mai
[email protected]This recipe is a keeper! The salmon was cooked perfectly and the curry sauce was divine. I will definitely be making this again.
Pauline Hayder
[email protected]I've made this dish several times and it's always a crowd-pleaser. The curry sauce is especially delicious.
MD EMON Ali
[email protected]I love this recipe! The curry sauce is so easy to make and it's packed with flavor. The salmon comes out moist and flaky every time.
Abdul Jamiry
[email protected]This grilled salmon with curry sauce is an absolute delight! The salmon was cooked to perfection, tender and flaky with a beautiful golden crust. The curry sauce was rich and flavorful, with just the right amount of heat. I served it with rice and st