Thursday, March 31, 2011

Grilled Salmon with Indian flavors and Mango Chutney


Photo by Meg McCluskey

My husband doesn't normally like fish, with the exception of shell fish. So, I am constantly trying to find new fish recipes that he will like, though I don't like to torture the poor boy. So, while he was out of town for business, I invited Meg over (an avid fish lover and food blog photographer). We enjoyed this yummy recipe and agreed that Justin would likely be pleased with the results. I guess we will have to wait and see!

Marinade
2
tablespoons vegetable oil
2
tablespoons minced fresh ginger
1 1/2
teaspoons ground cumin
1 1/2
teaspoons ground coriander
1 1/2
teaspoons table salt
1/4
teaspoon cayenne pepper

Chutney
1
mango cut into 1/2-inch dice
3
tablespoons lemon juice from 1 small lemon
1
tablespoon chopped fresh cilantro leaves
           
Grilled Salmon
Vegetable oil for grill grate
4
 salmon fillets (center-cut), each 6 to 7 ounces and 1 1/2 inches thick
Ground black pepper
Photo by Meg McCluskey

Instructions
1. For marinade: Mix vegetable oil, gingerroot, ground cumin, ground coriander, salt, and cayenne pepper together in shallow bowl; set aside.
2. For chutney: Mix mango, lemon juice, and cilantro in small bowl; set aside.
3. Marinate salmon for 20 minutes or longer. Using a grill plate, oil plate well with EVOO
4. Generously sprinkle each side of fillets with pepper. Place fillets skin side down on grill plate; grill 2 to 3 minutes. Flip fillets gently with long-handled tongs or spatula; grill until fillets are opaque throughout, yet translucent at very center when checked with point of paring knife, 3 to 4 minutes. Transfer to serving platter and serve with mango chutney.

Photo by Meg McCluskey
Cook’s notes: You can also doe this recipe on an outside grill obviously. Charcol is best. Using a medium-high heat allows for a crispy crust without burning. Spread coals in single layer to make medium-hot fire (judge by holding outstretched hand 5 inches above coals for 4 seconds; if you cannot make it the full 4 seconds, fire is too hot). Position grill grate over fire and rub cooking area of grate with oil-dipped paper towel wad 

Source: Cooks Illustrated 

1 comment:

  1. This looks so good! Dr. Rogers is going to have to give it a try!

    ReplyDelete