Grilled Salmon
Print Category Salmon fillets Thematic No thematic Source Patak's Evaluation
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Ingredients
- 4 salmon fillets, skin on (about 6 oz / 175 g each)
- 1/4 cup PATAK'S Mild Curry Paste* 50 mL
- 2 tbsp MAZOLA® Canola or Corn Oil 30 mL
- 4 cups salad greens 1 L
- 1/4 cup PATAK'S Major Grey, Sweet Mango, or Hot Mango Chutney 50 mL
- Green onion, thinly sliced
Preparation
- Place salmon in a single layer, skin-side down on a large plate. Rub top surface of each piece with 1 tbsp (15 mL) curry paste. Cover and refrigerate for 30 minutes.
- Brush both sides of salmon with vegetable oil. Grill over medium heat, about 8 minutes, flipping pieces half way during cooking time. Salmon is done when just starting to flake and is no longer translucent in the middle.
- For each serving, place 1 cup salad greens on plate and top with salmon. Spoon 1 tbsp (15 mL) mango chutney on salmon; sprinkle with green onions. Serve with PATAK'S Pappadums.
Cook commentary
Makes 4 servings.
Tip: *For a hot curry try PATAK'S Vindaloo Curry Paste.
Per serving: 429 Cal; 24.6 g Pro; 29.2 g Fat; 13.4 g Carb; 1.8 g DFib
Prep time: 10 minutes + marinating time; Cook time: 10 minutes
The exotic taste of India made easy and convenient with PATAK'S and MAZOLA®.
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