Curried Salmon Pastry Recipes
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
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 :
CURRIED SALMON CAKES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
- Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes. Flake with a fork and cool slightly. Stir in 1 tablespoon tartar sauce, the cracker meal, ginger, half of the scallions and the egg. Form into 4 patties and freeze until firm, about 10 minutes.
- Meanwhile, whisk the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder in a bowl. In a separate bowl, mix 1 tablespoon of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 teaspoon salt, and pepper to taste.
- Heat 1/4 inch of vegetable oil in a nonstick skillet over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side. Drain on paper towels. Serve with the mango salad and curried tartar sauce.
Nutrition Facts : Calories 536, Fat 34 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 767 milligrams, Carbohydrate 30 grams, Fiber 3 grams, Protein 27 grams
CURRIED SALMON PASTA SALAD
A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!
Provided by Ben S.
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 17.6 g, Cholesterol 18.3 mg, Fat 12.3 g, Fiber 2.2 g, Protein 11 g, SaturatedFat 1.8 g, Sodium 208.4 mg, Sugar 4.5 g
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.
CURRIED SALMON PASTRY
My dad used to make this one when I was a kid. I think the original recipe was adapted from a Women's Weekly cookbook. I cook this from memory and by eye so I'm not sure that my measurements will be 100% accurate. This is great served hot or cold.
Provided by OzLolly
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove large bones and skin from salmon. Flake salmon and crush fine bones.
- Combine salmon, carrot, cheese, onion, mayonnaise and curry powder. Add extra mayonnaise if mixture is dry and crumbly. The mixture should be "sticky".
- On a greased oven slide, place one sheet of frozen puff pastry. Spread salmon mixture over sheet, leaving about 1 inch edge.
- Top with other sheet of puff pastry and press around edges to seal.
- Cut 3 slits into the top sheet of pastry to allow filling to vent steam.
- Brush pastry lightly with beaten egg and bake in a hot oven, 220°C, for 15-20 minutes or until golden.
Nutrition Facts : Calories 692.4, Fat 47.2, SaturatedFat 13.8, Cholesterol 70.3, Sodium 662.4, Carbohydrate 47.3, Fiber 2.2, Sugar 3.2, Protein 20.4
MILDLY CURRIED SALMON AND RICE (ALL-IN-ONE)
I love salmon and am always looking for different ways to have it. I came across this recipe in a cook book called 'Take 3 Cooks'. It's really simple and quickly made.
Provided by -Sylvie-
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Squeeze the lemon juice over the salmon pieces.
- In a skillet heat half the butter over gentle heat.
- Add the spring onions and fry until soft but not brown.
- Stir in the curry powder and fry for another minute.
- Add the cream and simmer on low heat for 2-4 minutes.
- In a second skillet heat the rest of the butter on a very gentle heat.
- Add the salomon and cook until it's done, time depends on size of chunks.
- You'll be able to tell from looking at the colour, approx 5-8 minutes.
- Mix the rice into the cream and onion mixture and stir well, season with salt and pepper to taste.
- Then add the salmon and mix gently until everything is heated through.
- Sprinkle the top with chopped parsley and serve.
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