See Also: Fish and Seafood · India
Salmon with Ginger Paste
From Dorothy McNett's Recipe book at www.dorothymcnett.com.
3-4 salmon steaks, about 1 1/2 inch thick
1 serrano or small jalapeno, seeded
2 garlic cloves
1 small onion
1 knob fresh ginger, peeled (about 1 tablespoon)
1 teaspoon ground turmeric
8-10 saffron threads soaked in 1 teaspoon water
juice of 1 lemon
1/4 cup coconut milk (or soy milk, or half and half, as desired)
2-3 tablespoons chopped fresh cilantro
1/2 teaspoon fine sea salt
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 and refrigerate about 30 minutes. 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!
Recipe created 1997-05-03.
