| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Indian | Fish and se, Indian | 6 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | lg | Garlic clove; finely chopped |
| 6 | 8 oz. skinless salmon steaks; 1-1/4 inch thick | |
| 1 | tb | Garam Masala; (recipe follows) |
| Salt -Fresh Peach Chutney— | ||
| 1 | tb | Sugar |
| 1/4 | c | Rice vinegar |
| 4 | md | Fresh peaches; peeled and cut into 1/4-inch dice |
| 2 | tb | Fresh ginger root; finely grated -Minted Yogurt Sauce— |
| 1 1/2 | ts | Honey |
| 1 1/2 | ts | Fresh mint; finely chopped |
| 1 | pn | Cumin; ground |
| 1 | pn | Turmeric |
| 1 | c | Plain lowfat yogurt |
| Salt | ||
| Fresh ground black pepper -Garam Masala Spice Blend— | ||
| 1 | tb | Coriander; ground |
| 1 | tb | Cumin; ground |
| 1 | tb | Fresh ground black pepper |
| 1 | tb | Cayenne pepper; ground |
| 1 | tb | Fennel seeds; ground |
| 1 | tb | Ginger; ground |
| 1 | tb | Cardamom; ground |
| 1 | ts | Cloves; ground |
| 1 | tb | Nutmeg; ground |
INSTRUCTIONS
SALMON 1 - Prepare the salmon: In a bowl, combine the olive oil and garlic. Rub the mixture all over the salmon. Sprinkle with the Garam Masala and season lightly with salt. Cover and refrigerate for up to 2 hours. 2 - Make the peach chuteny: In a nonreactive saucepan, dissolve the sugar in the vinegar, stirring, over moderately high heat. Bring to a boil and cook for 1 minute. Stir in the peaches and ginger and return to a boil. Reduce the heat and simmer, stirring, until the fruit is softened, about 5 minutes. Transfer to a bowl. 3 - Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin, and turmeric. Whisk in the yogurt until blended. Season with salt and pepper, cover, and refrigerate. 4 - Light a gril or preheat the broiler. Grill or broil the salmon steaks, turning once, for about 4 minutes per side, or until nicely charred and just cooked through. 5 - Transfer each salmon steak to a warmed plate and remove the central bone with a fork. Serve with the peach chutney and yogurt sauce. To make the Garam Masala: Combine all ingredients in a small jar. Cover and store at room temperature for up to 1 month. (makes about 6 Tablespoons) Serving Ideas : with steamed basmati or brown rice. NOTES : From: Food & Wine - June 1995 Christer Larsson of Christer's - New York, N.Y. A balance of the complex flavors of Indian-spiced salmon and tangy chutney with steamed basmati or brown rice. Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #491 by Ron West <ronwest@bigfoot.net> on Jan 7, 1998
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