Curry Rubbed Salmon With Napa Slaw Recipes

CURRY RUBBED SALMON WITH NAPA SLAW

Steps:

• In a large saucepan, bring 2 cups water to a boil; add rice. Season with salt and pepper, cover, and reduce heat to medium-low. Cook until tender, 30 to 35 minutes.
• Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, and oil; season with salt and pepper. Toss.
• Heat broiler with rack set 4 inches from heat. About 10 minutes before rice is done cooking, place salmon on a foil-lined rimmed baking sheet. Rub salmon with curry, and season with salt and pepper. Broil until just cooked through, 6 to 8 minutes. Fluff rice with a fork and serve alongside salad and salmon.

SALMON BURGERS WITH CURRY MAYO AND ASIAN SLAW

Steps:

• Combine the diced salmon with the ginger, scallions, salt, pepper and egg in a mixing bowl and mix well. Form the salmon into 4 equal patties, and coat the tops and bottoms with the crushed breadcrumbs.
• Lightly oil a grill or griddle over medium heat. You will want to cook a small portion of the mixture to test for seasoning and then adjust with salt and pepper, as needed. Cook the patties, about 2 minutes per side.
• Slather 1 ounce of the Curry Mayo Sauce on the bottom bun, and top with the salmon burger, Asian Slaw and top bun and serve.
• Combine the mayonnaise, curry paste, salt, cayenne and lime juice in a mixing bowl and mix well. Taste for acid and seasoning, and adjust with more salt and lime juice, if needed.
• It is best to make the slaw ahead of time and let sit for at least 1 hour to allow the flavors to really blend together.
• Combine the rice wine vinegar, ponzu, sugar, salt, pepper, lime juice, cucumbers, peppers and cabbages in a large mixing bowl and mix well. Taste for acid and seasoning and adjust with lime and salt, if needed.

GARAM MASALA SEARED SALMON WITH COCONUT-CURRY BUTTER

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.

NAPA SLAW

Steps:

• Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
• Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

ROASTED SALMON WITH TOASTED SESAME SLAW

Steps:

• Heat oven to 425 degrees. Arrange salmon on a rimmed baking sheet. Rub with 1 tablespoon of the oil and season with salt and pepper. Roast until opaque and medium throughout, about 10 minutes.
• Meanwhile, in a small skillet, toast the sesame seeds over low heat, stirring, until golden, about 3 to 4 minutes; scrape into a large bowl. Add sesame oil, scallions, ginger, lemon juice, mayonnaise, garlic and remaining 2 tablespoons oil; season with salt and pepper. Whisk to combine. Reserve 1/4 cup of the vinaigrette in a small bowl.
• To the large bowl, add bean sprouts, cabbage, carrots and chickpeas, and season with salt and pepper. Mix well.
• Spoon reserved vinaigrette over the salmon and serve with the slaw.

CURRY-RUBBED SALMON WITH NAPA SLAW

Steps:

• In a large saucepan, bring the water to a boil; add the rice and 1/2 teaspoon salt. Cover and reduce heat to medium-low. Cook until rice is tender and has absorbed all liquid, 30 to 35 minutes. Remove from heat; let stand, covered, 10 minutes.
• Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, oil, and 1/2 teaspoon salt; season with pepper. Toss to combine.
• Heat broiler, with rack set 4 inches from heat source. While rice is standing, place salmon on a broiler pan or rimmed baking sheet. Rub fillets with curry powder and 1/2 teaspoon salt, dividing evenly; season with pepper. Broil until just cooked through, 6 to 8 minutes.
• Divide salmon and cabbage mixture among four plates. Fluff rice with a fork and serve alongside.
• (Per Serving)
• Calories: 583
• Saturated Fat: 6g
• Unsaturated Fat: 18.3g
• Cholesterol: 85mg
• Carbohydrates: 47.2g
• Protein: 39.8g
• Sodium: 1140mg
• Fiber: 7.3g

SOY GINGER SALMON WITH NAPA SESAME SLAW

Steps:

• Mix 2 tablespoons vegetable oil, tamari, lime peel and juice, hot pepper sauce and ginger. Add salmon and marinate (turning occasionally) for 30 minutes.
• In bowl whisk vinegar, honey, sesame oil and remaining 2 tablespoons vegetable oil. Add cabbage and toss to coat. Add chives and sesame seeds. Season to taste with salt and pepper.
• Grill salmon on medium high heat for 4 minutes per side for fully cooked salmon or 3 minutes per side for medium rare salmon.
• Serve salmon on top of the slaw.

THAI SALMON ON ASIAN SLAW

Steps:

• Place all the dressing ingredients (except water) in a blender container and process until smooth. Thin with water if necessary, it should be a little thicker than a vinaigrette. Reserve 2 tablespoons for basting fish.
• In a large bowl combine the broccoli slaw, cucumber, green onion and cilantro; drizzle with dressing and toss to coat; stir in coarsely chopped peanuts, reserving a small amount for garnish, add salt and freshly ground black pepper to taste; mix well. Set aside while cooking salmon.
• In a heavy skillet heat the olive oil unit hot; add salmon fillets, skin side down, baste with reserved dressing. Sear for 3 to 4 minutes; turn the salmon, remove skin and brush with dressing; continue to cook for an additional 3 minutes. Turn and sear until salmon is done and flakes easily when tested with fork, approximately 1 to 2 minutes more.
• To serve, divide the slaw on 2 serving plates and top with cooked salmon; garnish with reserved peanuts.