Garam Masala Salmon Recipes

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 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.