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Salmon with spicy coriander sauce recipe

Salmon with spicy coriander sauce recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Sauce for salmon

Salmon topped with a fresh and piquant coriander sauce. Great on the BBQ or baked in the oven.


Cheshire, England, UK

153 people made this

IngredientsServes: 8

  • 1kg salmon
  • 50g butter
  • 40g chopped fresh coriander
  • 1 fresh green chilli, seeded and chopped
  • salt and pepper to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat barbecue for high heat.
  2. Lightly grease one side of a large sheet of aluminium foil. Place salmon on the greased side of foil. Melt the butter in a saucepan over medium heat. Remove from heat, and mix in coriander and chilli. When coriander is wilted, drizzle butter mixture over the salmon.
  3. Place foil with salmon on the BBQ. Season with salt and pepper. Cook 15 minutes, or until fish is easily flaked with a fork. (Alternatively, bake at 200 C / Gas 6.)

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Reviews & ratingsAverage global rating:(62)

Reviews in English (48)

This was so easy and everyone loved it. Highly recommended for those who like a bit of spice!-21 Aug 2011

by Hot n' Spicy

I find salmon rich enough and so I don't use the butter. Instead I brush with olive oil and a squeeze of lemon. Or you can brush with balsamic dressing (Renee's is nice). I wash and freeze my cilantro which makes it very easy to chop finely and it is "wilted" and perfect for the recipe so you don't have to sautee in butter. For colour I like to add a couple of thinly sliced rings of red pepper. Voila! lower in fat - no trans fat from the butter and pretty too!!-28 Mar 2008

by TinaBeth1987

Excellent! I too thought butter might be too heavy so I brused the salmon with olive oil and squeezed fresh LIME juice ..it only compliments the cilantro and jalepeno flavor..yummy!-20 Jun 2008


Thai Salmon in Foil

I think it was the smell of fish sauce. I couldn’t stand to be near it.

I still can’t stand to be around it – except when it’s added to Thai-inspired dishes, the flavors are AH-MAZING.

Or can I say, the flavors are “lit”?

A few of my friends were discussing the definition of “lit” last night, and we came to the conclusion that it meant “crazy good”.

Because after that, we were basically sending each other snaps, being in bed at 9:00PM, or dancing to Spice Girls in front of our dog and cat with the caption: Our Saturday night is lit.

So basically. what I’m trying to say here is this:

This salmon is legit lit. With no clean up.


Ingredients

    • 500g skinless salmon fillet, cut into 4cm cubes
  1. For the marinade:
    • 4 tablespoons Greek yogurt
    • 1 tablespoon garlic granules
    • 1 heaped tablespoon rose harissa
    • 1 teaspoon ground turmeric
    • 1 teaspoon paprika
    • Finely grated zest of 1 unwaxed lime and a good squeeze of juice
    • 1 teaspoon olive oil
    • Generous amount of Maldon sea salt flakes and freshly ground black pepper
  2. To serve:
    • Tortilla wraps
    • Sliced tomatoes
    • Finely sliced onion
    • Coriander leaves
    • Greek yogurt

Spicy Salmon with Chilli Lime Sauce

To prepare the dipping sauce, chop the spring onions, add the red chillies, lime zest and juice, stir in the Siucra caster sugar, oil and add the chopped coriander. Mix well and set aside.

To prepare the salmon, combine all the ingredients for the rub in a bowl.
Brush the salmon with oil and coat with the spicy rub. Place the salmon in a fish basket which has been brushed with oil. If you haven&rsquot one, ensure that the bbq racks are very clean and place skin side down over indirect heat ie not directly above the hottest coals (Or for ease, wrap the salmon in foil - you&rsquoll have a different finish &ndash less smoky - but it&rsquos easy to cook the salmon this way on the bbq).

Check after about 4 to 5 minutes and then carefully turn over. Some of the skin may come away from the fish &ndash place this on the side to crisp up. Bbq for a further 3 to 4 minutes.

Transfer to a platter, serve the crispy skin as well and spoon over some of the sauce.

Garnish with lime slices, coriander leaves and serve with more sauce on the side.


Salmon with spicy coriander sauce recipe - Recipes

Strips of salmon, deep-fried and served with a tart and spicy plum sauce, make a wonderful appetizer. The sauce needs to be very cold, so make it well ahead of time.

1 pound tail end of salmon, skinned
1/2 cup all-purpose flour
2 eggs, beaten
Oil for deep frying
Watercress or arugula leaves to garnish

Plum and Coriander Sauce
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, crushed
1-1/2 teaspoons ground coriander
3/4 pound plums, halved and pitted
1 cup water
1 tablespoon balsamic vinegar
Salt and pepper

Start by making the sauce. Melt the butter in a small pan, and fry the onion and garlic for 5 minutes or until the onion has softened.

Stir in the coriander and cook for 1 minute, then add the plums and water. Simmer for about 15 minutes, or until the plums are very soft.

Purée the mixture in a blender or food processor, add the balsamic vinegar and pulse briefly to mix. Scrape the mixture into a bowl, season it generously and leave it to cool. chill thoroughly.

Cut the fish into short strips, 1 inch wide and 3 inches long. Season the flour with a little salt and pepper and spread it out in a shallow bowl. Pour the beaten eggs into a separate bowl. Heat the oil for deep frying.

Dip a few fish strips at a time into the seasoned flour, coating them completely, then dip each in turn in egg, letting the excess drip off, and fry in the hot oil. When the strips (goujons) are golden, after about 2 minutes, remove them with a slotted spoon, drain on kitchen paper towels, and keep hot while cooking the rest of the goujons. Place the goujons on a platter, garnish with the watercress or arugula, and serve with the chilled plum sauce.

The Farmers' Market Guide
to Fruit: Selecting, Preparing & Cooking

By Jenni Fleetwood
Sourcebooks, Inc., April 2001
Hardback, $24.95
144 pages color photographs through out
ISBN: 1-57071-632-3
Recipe reprinted by permission.


Spicy Coriander Fish: Seafood Recipe

Fish is one of the most popular and healthy seafood. In coastal regions, a meal is incomplete without including fish. There are many fish recipes that are popular from these coastal regions. When you visit a dhaba or a restaurant, you cannot miss out a fish curry. The spicy fish curry is best served with rice or rotis. If you want to prepare the spicy coriander fish with lemon at home, then check out the recipe.

Coriander and lemon fish, seafood recipe:

Serves: 3
Cooking time: 10 minutes
Preparation time: 30 minutes

Ingredients

  • Salmon fish fillets- 1 can
  • Onions- 2 (finely chopped)
  • Tomato- 1 (finely chopped)
  • Ginger- 1 inch (finely minced)
  • Garlic- 4-5 pods
  • Coriander leaves- 1 dozen (washed)
  • Green chillies- 4
  • Turmeric powder- 1 1/2 tsp
  • Red chilli powder- 1 1/2 tsp
  • Coriander seeds- 1 tsp
  • Mustard seeds- ½ tsp
  • Fenugreek seeds- ½ tsp
  • Lemon juice- 2tbsp
  • Garam masala- 1tsp
  • Salt- as per taste
  • Oil- ½ cup
  • Preheat oven to 300 degrees.
  • Wash the fish fillets and then pat it dry with a cloth piece. In a bowl, add the fish fillets and sprinkle 1tsp salt, 1/2 tsp turmeric and red chilli powder. Leave it aside to marinate for 30 minutes.
  • Blend garlic, ginger, coriander, mustard and fenugreek seeds together using little water.
  • Add lemon juice, turmeric powder, red chilli powder, green chillies and half of coriander seeds in the blender and blend again.
  • Heat 1tsp oil in a frying pan. Now add onions and cook on medium flame for 1 minute till the onions become golden brown.
  • Now add the blended masala and mix well. Cook for few seconds and then add tomatoes. Sprinkle salt and garam masala. Cook till the water evaporates from the pan. Put the pan off flame after it is cooked.
  • Heat 1 tsp oil in another frying pan. Cook the fish fillets for a minute. Make sure both the sides turn little brown. Frying the fish fillets brings down the pungent smell of the seafood.
  • Grease the baking dish with oil. Coat the fish fillets with the masala and spread on the fish. Fill the baking dish with coated fish fillets and spread the leftover masala over them.
  • Cover the dish with a foil and bake for 25 minutes. Take them out after baking. Now grill them in a broiler for 1-2 minutes.

Coriander and lemon fish is ready. Garnish with coriander leaves and chutney. Serve it hot with steamed rice or rotis.


1. Mix cornstarch into chicken stock and cook over medium heat until thickened. Place all ingredients in a blender and process until smooth.

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Learn to Work with Hot Peppers:

This salsa gets it’s heat from jalapeño chili. If you aren’t sure how to safely work with hot peppers, well, do yourself a favor and learn by clicking here:


Salmon Kedgeree with Lime and Coriander

Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of the Raj, and brought back home, became an eggy, golden pile of rice punctuated with slabby chunks of smoked haddock. When I was a child it remained as a comforting brunch dish, still part of the homely repertoire of the normal British cook. Here, I've fiddled with it some more, replacing the earthier Indian flavowith the sharper ones of Thailand and South East Asia and trading the strident tones of the smoked haddock for gentle, fleshy salmon, beautifully coral against the turmeric-stained gold of the rice.

For US cup measures, use the toggle at the top of the ingredients list.

Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of the Raj, and brought back home, became an eggy, golden pile of rice punctuated with slabby chunks of smoked haddock. When I was a child it remained as a comforting brunch dish, still part of the homely repertoire of the normal British cook. Here, I've fiddled with it some more, replacing the earthier Indian flavowith the sharper ones of Thailand and South East Asia and trading the strident tones of the smoked haddock for gentle, fleshy salmon, beautifully coral against the turmeric-stained gold of the rice.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA BITES
Photo by Francesca Yorke

The Recipe Room

High in protein, omega-3 fatty acids and vitamin-D, fresh salmon is a great addition to any diet, and just happens to be one of the only kinds of fish I actually like! This broiled salmon with spicy bell pepper sauce makes for a fast and satisfying meal, especially if accompanied with whole-grain rice or even pasta. The slightly spicy bell pepper sauce nicely offsets the rather subtle flavour of the salmon and definitely makes it more palatable if you are not much of a fish enthusiast, like me.

The latest scientific evidence seems to suggest that salmon from fish farms are much higher in dioxins and lower in omega-3 content, so try to get wild salmon if you can. I’ve also tried the same recipe with trout, and it was pretty good too. (Here is another rather tasty fish and bell pepper recipe for tuna steaks with roast peppers.)

For the salmon:

  • 4 fresh salmon fillets (about 100g each)
  • 1tsp salt
  • ¼tsp freshly ground black pepper
  • ¼tsp paprika
  • ¼tsp ground cumin
  • Cooking spray
  • 1 fresh lemon, quartered, for garnish

For the sauce:

  • 125g diced red onion
  • 125g diced red bell pepper
  • 125g diced yellow bell pepper
  • 125g diced green bell pepper
  • 125g diced plum tomato
  • 60g chopped fresh coriander
  • 2tbsps sherry or champagne vinegar
  • 1tsp extra-virgin olive oil
  • 1/2tsp paprika
  • 1/2tsp ground cumin
  1. Sprinkle the salmon fillets with salt, pepper, paprika and ground cumin.
  2. Let sit for 15 minutes so that the fish absorbs the flavours.
  3. While the salmon sits, place a broiler rack about 15 centimetres away from the heat source.
  4. Preheat the broiler while you prepare the sauce.
  5. In a bowl, combine the red onion, bell peppers, plum tomato, coriander, vinegar, olive oil and spices.
  6. Place in the refrigerator and let it marinate until the salmon is ready.
  7. Coat broiler and salmon fillets with cooking spray.
  8. Broil the salmon, skin side down, for about 8 to 10 minutes. The exact time will vary depending on the thickness of the fish. When the fish is just barely opaque when cut in the thickest part, or when it flakes easily with a fork, it’s done.
  9. Pour the sauce over the broiled salmon fillets and serve immediately with the fresh lemon wedges. The idea is to squeeze the lemon juice over the fish just before eating.

Ready In: 30 minutes

Difficulty: 2 out of 5

This entry was posted on Wednesday, 4 April, 2012 at 4:05 pm by Jack Williams and is filed under Less than 30 minutes, Main Courses, Meal for 4 people. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.

2 comments

Fish is so healthy, but I needed new ways to make it interesting. Thanks for sharing this recipe!

[…] I like adding veggies to my recipes. With this sauce, I recommend corn and green beans. For extra substance, serve the fish alongside boiled potatoes, lightly salted. (Also try this broiled salmon with spicy bell pepper sauce.) […]


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