Curry Scented Salmon with Grape Salsa sensually combines the flavors of sweet and hot to create a taste sensation for salmon that is unique, delicious and gratifying! Serve with Asparagus with Gremolata.
A 12-Inch Skillet (Cast Iron is Preferred)
Tongs
A Sharp Kitchen Knife
Measuring Cups & Spoons
A Medium Size Mixing Bowl
A Kitchen Spoon
A Large Plate
Oven Mitts
6 (6 Ounce) Pieces of Wild King Salmon
2 Tsp Hot Curry Powder
1/2 Tsp Sea Salt
Fresh Ground Pepper to Personal Taste
2 Tbsp Extra Virgin Olive Oil
1 Cup Seedless Green Grapes, Quartered
1 Cup Seedless Red Grapes, Quartered
6 Ounces Baby Heirlooms, Chopped (About a cup)
1 Green Pepper, Minced
4 Green Onions, Minced (About 1/4 cup)
1 Jalapeno, Minced
1/3 Cup Cilantro, Chopped
2 Tbsp Black Cherry Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
Pinch Sea Salt
1) Preheat the oven to 350 degrees Fahrenheit.
2) Start by making the salsa: To a medium size mixing bowl, add the quartered red and green grapes, chopped heirloom tomatoes, minced green pepper, minced onion, minced jalapeno and chopped cilantro. Stir the ingredients just to combine them; add the black cherry balsamic, extra virgin olive and a pinch of sea salt: stir once more until the salsa is well combined. Set the salsa aside to allow the flavors to marry.
3) Place the salmon on a large plate and sprinkle it on all sides with curry powder. Rub the curry into the flesh gently; sprinkle the fish with sea salt and a few grindings of fresh ground pepper. Preheat a (cast iron) skillet over medium high heat. You will know that the pan is ready when you place your hand about one inch above the pan’s surface and you feel heat radiating up from the pan. Add the oil; swirl it around the pan. Using tongs, add the salmon pieces one-by-one to the pan. Allow them to brown; you will know that the salmon is ready to turn when it easily releases from the pan. Turn the salmon, turn off the heat and place the pan in the center of the oven for 10 – 12 minutes or until just cooked through. Transfer the pan to your work surface.
4) To serve: Place a piece of salmon on a dinner plate and top with grape salsa. Serve and enjoy!
Try this salsa on chicken or pork for a new twist on this dish.
• 434 Calories
• 35 grams of Protein
• 9 grams of Total Carbohydrates
• 7 grams of Sugar
• 2 grams of Fiber
• 29 grams of Total Fat
• 5 grams of Saturated Fat
• 0 grams of Trans Fat
• 102 mg of Cholesterol
• 292 mg of Sodium
• 207% RDA Vitamin B12
• 75% RDA Selenium
• 73% RDA Niacin
• 54% RDA Vitamin C
• 54% RDA Vitamin K
• 39% RDA Vitamin A
• 37% RDA Phosphorus
• 30% RDA Vitamin B6
• 24% RDA Potassium
• 23% RDA Thiamin
• 22% RDA Vitamin E
• 20% RDA Riboflavin
• 18% RDA Pantothenic Acid
• 18% RDA Manganese
• 13% RDA Magnesium
• 12% RDA Sodium
• 12% RDA Iron
• 11% RDA Folate
• Glycemic load: 3
• Total Omega 3 Fatty Acids: 2333
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
