Salmon Cutlets In Indian Creamy Sauce Recipes

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CREAMED SALMON ON TOAST



Creamed Salmon on Toast image

A quick and easy snack or lite dinner of creamed salmon and peas. The sauce may be made as thin or thick as you like.

Provided by Jacque Helland

Categories     Seafood     Fish     Salmon

Time 25m

Yield 4

Number Of Ingredients 6

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cold milk
1 (10 ounce) can canned green peas, drained, liquid reserved
1 (14.75 ounce) can salmon
salt and pepper to taste

Steps:

  • In a saucepan or skillet, melt butter over medium heat. Whisk in flour, stirring constantly, until a smooth paste is formed. Gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
  • Flake salmon into a bowl, breaking apart any large pieces. Stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. Cook until heated through. Adjust seasoning with salt and pepper.
  • Toast bread in toaster oven or broiler pan. Butter, if desired, and top with salmon mixture.

Nutrition Facts : Calories 335.6 calories, Carbohydrate 13.9 g, Cholesterol 73.2 mg, Fat 17.6 g, Fiber 2.3 g, Protein 29.1 g, SaturatedFat 7.9 g, Sodium 880.3 mg, Sugar 5 g

SALMON WITH CREAMY DILL SAUCE



Salmon with Creamy Dill Sauce image

I served this with spaghetti. I tossed the hot, drained noodles with enough of the sauce to coat, plated the spaghetti, topped with the salmon and dressed the salmon with another dollop of the sauce, and garnished with a few more capers.

Provided by Good EatNZ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 6

Number Of Ingredients 17

1 (2 pound) salmon fillet
1 teaspoon lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 slices lemon
¼ cup butter, cut into small chunks
⅓ cup sour cream
⅓ cup mayonnaise
¼ cup dry white wine
1 tablespoon capers
1 tablespoon finely chopped onion
1 tablespoon caper brine
1 teaspoon lemon juice
1 teaspoon prepared horseradish
¾ teaspoon dried dill weed
¼ teaspoon garlic salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; grease the foil lightly.
  • Place salmon fillet with skin side down on foil. Season salmon with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter. Fold foil around salmon and seal tightly.
  • Bake in preheated oven for 20 minutes. Unseal the foil and turn the oven's broiler on. Continue cooking the salmon under the broiler until the flesh flakes easily with a fork, 8 to 12 minutes.
  • While the salmon bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl. Serve with the salmon.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 4.5 g, Cholesterol 98 mg, Fat 29 g, Fiber 1 g, Protein 33.4 g, SaturatedFat 9.9 g, Sodium 694.7 mg, Sugar 1 g

SALMON CUTLETS IN INDIAN CREAMY SAUCE



Salmon Cutlets in Indian Creamy Sauce image

An Indian friend of mine served this at a party and I thought it was so gorgeous that I had to get the recipe!

Provided by Nono2

Categories     Asian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 salmon fillets
2 onions
2 garlic cloves
1 (13 1/2 ounce) can coconut milk
1 (14 1/2 ounce) can chopped tomatoes
2 tablespoons of indian spices (garam massala, or a mix of you own favourite spices)
salt and pepper
olive oil

Steps:

  • Chop onions and garlic.
  • Heat 4 tablespoons of olive oil in a saucepan.
  • Add the onions and fry at medium heat for about 5 minutes.
  • Add the garlic and the spices to the onions.
  • Mix well and leave to cook for another 5 minutes.
  • Add the chopped tomatoes and the coconut milk.
  • Season the sauce.
  • Cover and simmer for 20 minutes.
  • 10 minutes before the end, fry the salmon cutlets in a separate fry pan until slightly golden Season the salmon.
  • Serve with the sauce and basmati rice.

SALMON CUTLETS WITH YOGHURT SAUCE



Salmon Cutlets With Yoghurt Sauce image

This is a recipe I just came up with because I fancied something along these lines and couldn't find any existing recipes that appealed. It came out well and I think the lemon in the sauce gives a good contrast to the richness of salmon.

Provided by Peter J

Categories     Australian

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

1 salmon steak
1/4 teaspoon pepper
1 lemon, cut in half
70 g plain yogurt
1/2 teaspoon ground cumin
1 minced garlic clove
1/8 teaspoon paprika
6 coriander leaves
3 sprigs parsley

Steps:

  • Place salmon cutlet on low to medium temperature BBQ plate.
  • Squeeze one lemon half over cutlet.
  • Sprinkle with freshly ground pepper.
  • Cook around seven minutes on one side, flip over and cook around another seven minutes but turn off BBQ plate after a few minutes.
  • Meanwhile prepare the sauce in a small bowl by adding yoghurt, cumin, garlic and squeezed juice of other lemon half and mix well.
  • Once the dish is cooked plate up and pour over the sauce.
  • Add a sprinkling of paprika to garnish and place the coriander and parsley on top.
  • Serve with a light salad such as mesclun, olives, tomato, mushrooms and grilled zucchini.

Nutrition Facts : Calories 282.3, Fat 16.3, SaturatedFat 4.6, Cholesterol 64.1, Sodium 102.8, Carbohydrate 11.3, Fiber 2.5, Sugar 4.9, Protein 24.3

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