THAI-GINGER RUBBED GRILLED SALMON WITH GREEN CURRY SAUCE
From Bon Appetit, July 2008 The recipe says that it serves 4, but for portion control, you may serve it to as many as 10 people.
Provided by Borealis Beegirl
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat grill to high heat. Make a tray out of heavy-duty foil large enough for the salmon fillet by folding a long piece in half and folding up all four sides, dull side up.
- Grease foil tray with olive oil until well coated. Place foil tray on a platter or metal tray to transport to the grill. In a small bowl, mix together ginger, basil, paprika, cumin, coriander, turmeric, salt and cayenne pepper. Place salmon fillets in foil tray skin side down ( or boned side up if it is skinned); Squeeze lime juice over salmon and rub the ginger spice blend into the fillet.
- Transfer the foil tray to the hot grill. Cook in a hot covered grill for 10 minutes per inch of thickness of the fish fillet. Do not overcook or it will be dry. Turning is not necessary.
- You may bake the salmon at 475°F for about 15 minutes.
- For the green curry sauce, stir together green curry paste, curry powder, coconut milk, chicken broth, fish sauce, sugar, and basil leaves in a sauce pan. Simmer for 5 minutes. Spoon atop grilled rubbed salmon fillets and then top with fresh squeezed lime juice and fresh basil.
Nutrition Facts : Calories 646, Fat 36.7, SaturatedFat 25, Cholesterol 147.2, Sodium 1732.4, Carbohydrate 17.6, Fiber 4.1, Sugar 12, Protein 62.5
GRILLED THAI SALMON
The sweet, Asian flavours in this light dish make it ideal for a quick lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Heat grill to high. Place the fish in a shallow baking dish, then grill for 4-5 mins until cooked through, but still a little pink in the centre. Cover and set aside.
- Heat a wok, add the oil, then stir-fry the ginger, chilli and spring onions for 2-3 mins. Stir in the soy, sugar and a splash of water, then take off the heat. Throw in the coriander and serve immediately with the salmon. Delicious with rice or noodles.
Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 29 grams protein, Sodium 1.52 milligram of sodium
ONE-PAN THAI GREEN SALMON
Try this creamy one-pan Thai green salmon when you're next entertaining. The fresh flavours are enhanced with the sweet roasted shallots and potatoes
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Put the oil in a deep roasting tin or dish about 30 x 25cm and toss through the shallots, chilli, potatoes and lemongrass. Roast for 10 mins until fragrant, keeping an eye on the shallots to ensure they don't burn. Remove from the oven and stir in the curry paste to coat everything. Return to the oven for 2 mins until its aroma is released before mixing in the coconut milk and 200ml stock. Put back in the oven again for 15-20 mins until the sauce is slightly thickened and the potatoes are turning tender.
- Season to taste with the fish sauce and sugar, then stir through the courgette ribbons and spinach. Add another 50ml-100ml stock now if the sauce is too thick, but be aware that the courgette and spinach will release some water as well. Nestle the salmon fillets in the sauce and bake for a further 10-15 mins until the salmon is cooked to your liking.
- Add the lime juice and taste the sauce for a balance of sweet and sour, adding more lime juice and fish sauce, if you like. Scatter over the spring onions, if using, along with the herbs and chilli. For a more filling meal, serve with rice or noodles and the lime wedges on the side.
Nutrition Facts : Calories 667 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium
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.
GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE
Steps:
- Make rice:
- Preheat oven to 400°F.
- In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
- Make sauce:
- In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
- Prepare vegetables:
- In a bowl toss together all vegetable ingredients.
- Prepare grill.
- Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
- Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
THAI GREEN CURRY SALMON
Make and share this Thai Green Curry Salmon recipe from Food.com.
Provided by mell_2
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove 1 cup of the cream that has risen to the top of the chilled coconut milk and add to a large skillet or wok. Bring to a boil and cook for 5-8 minutes until the oil begins to separate from the white solids. Add curry paste and continue to cook for another 5-8 minutes. Add some thin coconut milk a little at a time if the mixture begins to stick.
- Meanwhile, combine the thin coconut milk remaining in the can the cream was removed from with ½ cup of well stirred milk from the second can. Reserve the remaining milk from the second can for a later use. Add ½ cup of water.
- Add salmon pieces to the skillet with the curry paste and coconut cream. Stir-fry for 2 minutes. Add the remaining thin coconut milk and let simmer, turning occasionally until the salmon is cooked through.
- Stir in fish sauce, brown sugar, limejuice, and red pepper slices, mushrooms, fresh basil and simmer for another 2 to 3 minutes.
- Serve hot over rice.
Nutrition Facts : Calories 414.6, Fat 32.3, SaturatedFat 25.1, Cholesterol 52.3, Sodium 1045.7, Carbohydrate 7.2, Fiber 0.5, Sugar 2.9, Protein 27
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