SALMON WITH YOGURT-CURRY SAUCE
With its rich flesh, salmon is so strongly flavored that you can pair it with just about anything. Here I cook it with a yogurt sauce that contains just chopped cucumber and spices. If you use farmed salmon and a nonstick skillet, you won't even need to add any fat. That's because farmed salmon is so high in fat (fattier than wild salmon, and it's the beneficial omega-3 type, too) that it's difficult to overcook. This is not to say you can put it on the stove and walk away, but that precision is a goal rather than a necessity. Even if you like your fish cooked through, the result will be a piece of meat that still has a fair amount of moisture in it.
Provided by Mark Bittman
Categories dinner, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
- If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
- Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
- After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 15 grams, Carbohydrate 12 grams, Fat 27 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 7 grams, Sodium 746 milligrams, Sugar 5 grams, TransFat 0 grams
BROILED SALMON WITH CITRUS YOGURT SAUCE
Categories Citrus Dairy Fish Broil Quick & Easy Yogurt Dinner Salmon Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
- Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
- While salmon broils, whisk together all sauce ingredients in a bowl until combined.
- Serve salmon with sauce.
CRISPY SALMON WITH MIXED SEEDS
This recipe produces not only silky salmon with a crunchy coating of fragrant seeds, but also a shatteringly crisp skin. That's all thanks to yogurt, which secures the seeds to the salmon and caramelizes into a crust when cooked. Mix assertive and mild seeds for a balance of textures and flavors, or swap in a ready-made seed mix like everything bagel spice or dukkah. Eat the seared salmon with more yogurt, as well as a squeeze of citrus and tuft of herbs for freshness.
Provided by Ali Slagle
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely chop 2 tablespoons of the herbs, and set aside the remaining herbs in a small bowl or measuring cup. Finely grate 1 1/2 teaspoons lemon zest. In a medium bowl, stir together the chopped herbs, lemon zest and yogurt. Season with salt. Transfer 3 tablespoons of the yogurt to a small bowl. To the small bowl, add the sesame seeds, fennel seeds and black pepper. Stir to combine.
- Pat the salmon dry. Season both sides lightly with salt. Spread the seeded yogurt evenly over the flesh side of the salmon. (This will be a thin layer; you'll still be able to see the flesh through the yogurt in spots).
- Coat the bottom of a large (12-inch) nonstick skillet with the oil. Add the fish skin side down, then place the skillet over medium heat. Cook until the skin releases easily from the pan and the flesh is opaque 3/4 of the way up the sides, 10 to 12 minutes.
- Meanwhile, thin the remaining yogurt with water (about 1 to 2 tablespoons) until it's saucy and spoonable. Lightly dress the herbs with a squeeze of the lemon, then cut the remaining lemon into wedges for serving.
- When the salmon is nearly cooked through, flip the fish, and swirl so the oil goes under the fish. Cook until the seeds are fragrant and the fish releases easily from the pan, 1 to 2 minutes. (Reduce or turn off the heat, if burning). Gently transfer the fish to plates skin side up so it doesn't get soggy. Eat with the yogurt sauce, herb salad and lemon wedges.
CRISPY-SKIN SALMON WITH MISO-HONEY SAUCE
The key to salmon fillets with crackly skin is to start it skin side down in a cold cast-iron pan-as the skillet heats, the skin slowly renders and crisps.
Provided by Lauren Stanek
Categories Bon Appétit Dinner Seafood Fish Salmon Honey Sesame Ginger Green Onion/Scallion Dairy Free Peanut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.
- Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.
- Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.
- Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1-3 minutes more, depending on thickness.
- Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.
More about "crispy skin salmon with curried yogurt sauce recipes"
CRISPY-SKIN SALMON WITH CURRIED YOGURT SAUCE | THE CRISPY …
From facebook.com
Author Food Network KitchenViews 540.8K
SALMON WITH CURRIED YOGURT & CUCUMBER SALAD
From eatingwell.com
ONE-SKILLET SALMON WITH CURRIED LEEKS AND YOGURT-HERB …
From seriouseats.com
20 BEST SALMON RECIPES | CANADIAN LIVING
From canadianliving.com
SALMON WITH CUCUMBER–YOGURT SAUCE AND CARROT SALAD …
From bonappetit.com
CRISPY SKIN SALMON (PERFECT EVERY TIME!) - MINIMALIST …
From minimalistbaker.com
JUST ONE PAN, ALL THE FLAVORS: SEARED SALMON WITH …
From seriouseats.com
PANKO-CRUSTED SALMON WITH CURRIED YOGURT SAUCE
From canadianliving.com
CRISPY SKIN SALMON | RECIPETIN EATS
SALMON WITH CURRY YOGURT SAUCE — FISH RECIPES
From womansday.com
BEST SALMON WITH YOGURT CURRY SAUCE RECIPES
From alicerecipes.com
CRISPY SKIN SALMON WITH EASY PAN SAUCE (BEST METHOD!) - MY …
From mykitchenlittle.com
GREEK YOGURT MARINATED SALMON - JUSTINE DOIRON
From justinesnacks.com
CRISPY PAN-SEARED SALMON FILLETS RECIPE
From seriouseats.com
SALMON WITH YOGURT CURRY SAUCE (CREAMY) | ATLANTIC SALMON CURRY …
From youtube.com
BEST CRISPY SKIN SALMON WITH CURRIED YOGURT SAUCE RECIPES
From alicerecipes.com
GRILLED SALMON KABOBS WITH CREAMY CURRY YOGURT SAUCE - THE REAL …
From therealfooddietitians.com
SALMON WITH YOGURT SAUCE BASE RECIPE - MAKE IT YOUR WAY! | TO …
From totaste.com
You'll also love