Salmon Cutlets In Indian Creamy Sauce Recipes

CREAMY GARLIC BUTTER SALMON

Steps:

• Heat a large non-stick frying pan then brown the salmon fillets on both sides in a splash of oil until golden brown. Remove from the pan and set aside.
• Add the butter to the pan and add the red onion. Saute until soft and fragrant then add the garlic and fry for another 30 seconds.
• Pour in the wine/stock and allow to reduce then pour in the cream and milk mixture. Bring to a simmer then allow to cook for 5 minutes before adding the lemon juice and zest. Season to taste then add the salmon back in.
• Allow to salmon to cook in the sauce for 3-5 minutes then sprinkle with the parsley and serve.

SALMON WITH GARLIC CREAM SAUCE

Steps:

• Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.

SALMON CUTLETS IN INDIAN CREAMY SAUCE

Steps:

• Chop onions and garlic.
• Heat 4 tablespoons of olive oil in a saucepan.
• Add the onions and fry at medium heat for about 5 minutes.
• Add the garlic and the spices to the onions.
• Mix well and leave to cook for another 5 minutes.
• Add the chopped tomatoes and the coconut milk.
• Season the sauce.
• Cover and simmer for 20 minutes.
• 10 minutes before the end, fry the salmon cutlets in a separate fry pan until slightly golden Season the salmon.
• Serve with the sauce and basmati rice.

SALMON CUTLETS WITH YOGHURT SAUCE

Steps:

• Place salmon cutlet on low to medium temperature BBQ plate.
• Squeeze one lemon half over cutlet.
• Sprinkle with freshly ground pepper.
• Cook around seven minutes on one side, flip over and cook around another seven minutes but turn off BBQ plate after a few minutes.
• Meanwhile prepare the sauce in a small bowl by adding yoghurt, cumin, garlic and squeezed juice of other lemon half and mix well.
• Once the dish is cooked plate up and pour over the sauce.
• Add a sprinkling of paprika to garnish and place the coriander and parsley on top.
• Serve with a light salad such as mesclun, olives, tomato, mushrooms and grilled zucchini.