Friday, September 27, 2013

Curry Salmon

When I found this recipe I thought it looked a bit familiar to the previously posted Chicken Tandoori recipe.  I would never have thought to marinate fish in yogurt but why not?

If you remove the skin from the salmon, the fish will absorb more of the flavor, your choice.  Once again, I used Greek yogurt to give this dish more tang and I also used regular curry but those of you who like it hotter should try Madras curry, which is made with more cayenne pepper.   We enjoyed this dish with a side of my mostest favoritest Spring-Green Saag.

By the way, if you suspect that I may have a Greek yogurt addiction, you are correct.  I have tried a few different kinds but my heart belongs to Fage Total (full fat version).  I found out that any yogurt that has 'pectin' as an ingredient means they added artificial thickeners to it so eeewww.

Honestly, Greek yogurt is just regular plain ordinary yogurt that has been strained so that it has less liquid in it, which concentrates the proteins.  To me, it tastes like sour cream, but then, I love sour cream....

Curry Salmon
makes 4 servings

2/3 cup plain or Greek yogurt, full fat

1 tablespoon curry powder

1 garlic clove, minced

1/2 teaspoon ground ginger (or 2 teaspoons fresh grated)

salt and pepper

4 salmon fillets, about 4 ounces each/1 inch thick

Mix the yogurt and seasonings in a large Ziploc bag, add the fish and coat well, squeezing out all the air and sealing tightly.  Refrigerate at least 4 hours or even overnight. Remove the bag from the fridge about 20 minutes before cooking to take the chill off.

Preheat the oven to 450 degrees.  Line a baking sheet with foil (you'll be glad later) and scrape the excess marinade from the salmon.  Roast about 10-12 minutes, until the fillets are cooked in the center.

This dish is best served right away.  Unlike revenge, which is a dish best served cold...

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