Ginger/Curry Salmon for Two
Salmon with Pineapple Salsa for Two
Ginger/Curry Salmon for Two
2 tsp. minced peeled fresh ginger
1 tsp. curry powder
2 (6-oz.) pieces center-cut salmon fillet with skin, patted dry
1 Tbsp olive oil
3 scallions, chopped
Stir together ginger and curry and season with salt and pepper. Pat
spice mixture onto flesh sides of salmon. Heat oil in a nonstick
skillet over moderate heat until hot but not smoking. Then, cook
salmon, skin sides down, covered, 5 minutes. Turn salmon and cook,
covered, until just cooked through -- about 2 minutes more. Add
scallions to skillet with salmon and cook 30 seconds.
Serves 2.
Source: Gourmet, Eipicurious
Salmon with Pineapple Salsa for Two
2 cups coarsely chopped fresh pineapple
1/2 cup chopped red sweet pepper
1/4 cup finely chopped red onion
3 Tbsp lime juice
1 Tbsp snipped fresh cilantro or chives
1 Tbsp honey
1 small fresh jalapeno pepper, seeded and finely chopped
1 1-lb. fresh skinless salmon fillet, 1-inch thick
1/4 tsp. ground cumin
Use a medium bowl to combine pineapple, sweet pepper, onion, 2 TBS.
of the lime juice, the cilantro, honey, and jalapeno pepper. Cover and
refrigerate up to 2 hours.
Coat grill with cooking spray. Preheat for 5 minutes. Rinse fillet.
Pat dry with paper towels.
Cut into 4 serving pieces. Brush both sides of fish with the
remaining lime juice and sprinkle with cumin. Place on the grill,
tucking under any thin edges. Cook for 4 to 6 minues, until flakes
easily. Serve the fish with salsa.
Serves 4.
SOURCE FOR BOTH: [Our_Recipe_World] Digest Number 2851
Posted By: "Susanna" <[email hidden]_
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