Grilled Salmon with Curry & Garlic Sauce Print recipe & shopping list |
Submitted by: Lynn McQueary
A savory, spicy, seasonal dish made with local ingredients. The flavors blend well with one another, adding another dimension to your summertime grilling pleasure.
Directions |
Ingredients
Step 1
In a 2 quart baking dish or bowl, whisk vinegar, honey, mustard, garlic & spices together. Add oil & water & whisk until incorporated.
Place rinsed salmon in, skin side down & arrange so marinade covers the fillets.
Cover & refrigerate for several hours or overnight. Turn fillets over after a couple of hours.
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Step 2
Remove fillets from marinade & place skin side down on a hot grill. (Rub grill w/ olive oil first, to ease turning the fish)
Cook w/ grill cover closed.
Put marinade in a 1 qt. saucepan, bring to a boil, and simmer. Use this to baste the salmon while cooking, and once cooked, it can be used as a sauce while plating.
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Step 3
It's time to flip the fillet when beads of blood on top have turned white. Baste before turning.
I personally don't care for the skin, so I take that off, along with the grey 'fishy' meat next to it. (My dog & cats love it!) Baste w/ marinade & close the grill.
Fish is done when no longer translucent & it flakes easily.
Grill time will depend on whether or not you cook it over direct or indirect heat.
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Step 4
Plate. Drizzle marinade sauce over the fillet.
Serve with grilled mushrooms, beets, and potatoes.
I had some for dinner & froze 4 meals for later...
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Step 5
Enjoy!
[I picked up some fresh beets & grilled those as well; drizzled with EVOO & sliced when tender. A perfect match!]
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