Garam Masala Salmon Recipes

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.

GARAM MASALA SALMON

Steps:

• For raita, grate gingerroot into a small bowl using a grater or peeler Juice lemon to measure 1 tsp juice; add to small bowl. Add yogurt, pressed garlic, cumin and salt; whisk well. Snip cilantro or parsley using kitchen shears; set aside in a prep bowl. For salmon, season salmon with salt; place into a stainless mixing bowl with a 1/4 cup of the raita, turning to coat. As salmon marinates, add oil and garam masala to a Saute pan; heat over medium heat 1-2 minutes or until fragrant. Add salmon (discard marinade); cook 3-4 minutes or until browned. Turn salmon over; cook 3-4 minutes or until salmon flakes easily with a fork. Meanwhile, cut zucchini lengthwise into long ribbons using a peeler, avoiding seeds. To serve, place salmon and zucchini ribbons onto serving plates. Stir cilantro or parsley into remaining raita and drizzle over zucchini just before serving. Calories 340, Total fat 19 g, Saturated Fat 4 g, Cholesterol 70 mg, Carbohydrate 14 g, Protein 30 g, Sodium 730 mg, Fiber 2 g per serving Diabetic exchange per serving 1/2 milk, 1 vegetable, 31/2 medium-fat meat (1/2 carb)

GARAM MASALA

Steps:

• Heat oven to 300 degrees. Spread spices on a small rimmed baking pan and toast until fragrant, 5 to 7 minutes. Transfer pan to a rack and let the spices cool.
• Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION

Steps:

• Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
• Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
• In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
• Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
• Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

EASY GARAM MASALA

Steps:

• Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.