Salmon Steaks with Accents Recipe

From Dorothy McNett's Recipe Book.

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Salmon Steaks with Accents

From Dorothy McNett's recipes at Accents means the seasonings and flavors from around the globe. Other fish steaks can be used as well! Serve the salmon over hot cooked rice in a bowl, placing the salmon on the top of the rice for individual servings.

3-4 salmon steaks, about 1 1/2 inch thick
1 hot chile pepper (serrano or small jalapeno), seeded
2 garlic cloves
1 small onion
1 knob fresh ginger, peeled (about 1 tablespoon), or 1/4 teaspoon powdered ginger
1 teaspoon ground turmeric
8-10 saffron threads soaked in 1 teaspoon water
1/4 cup coconut milk (or soy milk, or half and half, or almond milk)
2-3 tablespoons chopped fresh parsley or cilantro
1/2 teaspoon fine sea salt

cooked rice (just about world-wide in popularity, using choices of white, brown, black, red, green, wild or even a mixture of each! IMAGINE!)

Trim the fish, removing the skin and bone if desired. Set aside. In food processor with steel chopping blade in place, combine remaining ingredients and process until it is a fairly smooth paste. Spread the mixture over the fish. Bake, grill, or broil the fish until it flakes easily. As a general rule of thumb, it takes about 4 minutes on each side for about 2 inch thick pieces. But, of course, it varies! Serve pieces of the steak over cooked rice, drizzling with any remaining sauce.

Recipe created 1997-05-03.

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