Garam Masala Salmon Recipes

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GARAM MASALA SEARED SALMON WITH COCONUT-CURRY BUTTER



Garam Masala Seared Salmon with Coconut-Curry Butter image

Here's a new way to incorporate South Indian flavors. Try and get fresh wild king or Copper River salmon while they are in season. Fresh sockeye would also work, use whatever is the freshest available.

Provided by Ryan Nomura

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 8

Number Of Ingredients 10

¾ cup dry white wine
½ cup heavy cream
⅓ cup coconut milk
2 tablespoons curry powder
1 cup cold, unsalted butter, cut into pieces
kosher salt to taste
¼ cup vegetable oil
8 (6 ounce) fillets Alaskan king salmon
2 tablespoons garam masala
kosher salt to taste

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.

Nutrition Facts : Calories 604.5 calories, Carbohydrate 3.2 g, Cholesterol 156.1 mg, Fat 47.7 g, Fiber 1.2 g, Protein 36.9 g, SaturatedFat 23.1 g, Sodium 485.8 mg, Sugar 0.3 g

GRILLED SALMON WITH INDIAN SPICES AND RAITA



Grilled Salmon with Indian Spices and Raita image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Yogurt     Low Cal     Backyard BBQ     Dinner     Salmon     Spice     Cucumber     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4-6 servings

Number Of Ingredients 14

1/2 cup coarsely chopped peeled fresh ginger
1/4 cup vegetable oil plus more
1 tablespoon plus 1 teaspoon garam masala
2 garlic cloves, coarsely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 2-pound center-cut piece of boneless salmon fillet, skin on
Kosher salt and freshly ground black pepper
1 cup plain whole-milk yogurt
3/4 cup finely chopped peeled, seeded cucumber
2 tablespoons finely chopped fresh cilantro, plus more for garnish
2 scallions, finely chopped
1 tablespoon fresh lime juice
Ingredient info: Garam masala, an Indian spice mixture, is available in the spice section of better supermarkets and at Indian markets.

Steps:

  • Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
  • Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
  • Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

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