| 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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