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Ингредиенты
- 1 Tbsp. Extra virgin olive oil
- 1 lrg Garlic clove, finely minced
- 6 x 8 ounce. skinless salmon steaks, 1-1/4 inch thick
- 1 Tbsp. Garam Masala, (recipe follows)
- Â Â Salt
- 1 Tbsp. Sugar
- 1/4 c. Rice vinegar
- 4 med Fresh peaches, peeled and cut into 1/4-inch dice
- 2 Tbsp. Fresh ginger root, finely grated
- 1Â 1/2 tsp Honey
- 1Â 1/2 tsp Fresh mint, finely minced
- 1 pch Cumin, grnd
- 1 pch Turmeric
- 1 c. Plain lowfat yogurt
- Â Â Salt
- Â Â Fresh grnd black pepper Garam Masala Spice
- 1 Tbsp. Coriander, grnd
- 1 Tbsp. Cumin, grnd
- 1 Tbsp. Fresh grnd black pepper
- 1 Tbsp. Cayenne pepper, grnd
- 1 Tbsp. Fennel seeds, grnd
- 1 Tbsp. Ginger, grnd
- 1 Tbsp. Cardamom, grnd
- 1 tsp Cloves, grnd
- 1 Tbsp. Nutmeg, grnd
Инструкции
- 1 - Prepare the salmon: In a bowl, combine the extra virgin olive oil and garlic. Rub the mix all over the salmon. Sprinkle with the Garam Masala and season lightly with salt. Cover and chill for up to 2 hrs.
- 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, till the fruit is softened, about 5 min. Transfer to a bowl.
- 3 - Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin, and turmeric. Whisk in the yogurt till blended. Season with salt and pepper, cover, and chill.
- 4 - Light a gril or possibly preheat the broiler. Grill or possibly broil the salmon steaks, turning once, for about 4 min per side, or possibly till 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 Tbsp.)
- Serving Ideas : with steamed basmati or possibly brown rice.
- NOTES :New York, N.Y. A balance of the complex flavors of Indian-spiced salmon and tangy chutney with steamed basmati or possibly brown rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 6 servings | |
| Calories 555 | |
| Calories from Fat 286 | 52% |
| Total Fat 31.93g | 40% |
| Saturated Fat 5.88g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 134mg | 6% |
| Potassium 1230mg | 35% |
| Total Carbs 20.34g | 5% |
| Dietary Fiber 3.9g | 13% |
| Sugars 14.16g | 9% |
| Protein 49.32g | 79% |
