Curry-cured Salmon with Sweet Onion Relish

Name: Curry-cured Salmon with Sweet Onion Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 1 Tbsp curry powder; 1 Tbsp dry mustard; 79 milliliters About fresh mint leaves; 1 fillet salmon fillet with skin (2 1/2 to 3 lb.); 1 Tbsp salt; 118 milliliters seasoned rice vinegar; 2 Tbsps sugar; 2 Walla Walla, Maui, or other sweet onions (about 3/4 lb. each)

Curry-cured Salmon with Sweet Onion Relish is a gluten free, dairy free, and pescatarian recipe with 9 servings. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 1g of fat, and a total of 67 calories. A mixture of seasoned rice vinegar, mustard, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse salmon fillet, pat dry, and lay skin down in a rimmed pan.

Ingredients you will need

Salmon Fillets

Equipment you will use

Frying Pan

Mix sugar with salt, curry powder, and dry mustard. Pat mixture evenly over top of salmon. Cover and chill 1 to 3 hours. (Coating dissolves.)

Ingredients you will need

Curry Powder

Mustard Powder

Salmon

Sugar

Salt

Peel and thinly slice onions. Chop enough mint to make 2 tablespoons.

Ingredients you will need

Onion

Mint

In a bowl, combine onions, chopped mint, and vinegar. To serve within an hour, add ice. If making ahead, cover and chill relish up to 3 hours; stir occasionally.

Ingredients you will need

Vinegar

Onion

Relish

Mint

Ice

Equipment you will use

Bowl

Rinse salmon under cool running water, rubbing gently to release salt. Set fish, skin down, on a sheet of heavy foil and trim foil to fit outline of fish.

Ingredients you will need

Salmon

Water

Fish

Salt

Equipment you will use

Aluminum Foil

Prepare grill for indirect heat.

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Grill

To use charcoal briquets, ignite 60 briquets on fire grate. When dotted with gray ash, in 20 to 25 minutes, push half the coals to each side of grate. Position grill about 6 inches above grate.

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Grill

To use a gas grill, turn heat to high, close lid, and heat for at least 10 minutes. Adjust heat for indirect grilling (no flame beneath food).

Equipment you will use

Grill

Set salmon in center of grill, not over hot coals or flame. Cover; open vents on charcoal grill. Cook until fish is opaque but still moist-looking in thickest part, 12 to 15 minutes.

Ingredients you will need

Salmon

Fish

Equipment you will use

Grill

Slide a large, rimless baking sheet under fish, then slide fish onto a platter.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Sprinkle with remaining mint leaves. Lift portions of fish off skin.

Ingredients you will need

Mint

Fish

Serve with onion relish.

Ingredients you will need

Relish

Onion

Equipment

Ingredients

Servings:

1Tbsp

curry powder 1Tbsp

dry mustard 79milliliters

About fresh mint leaves 1fillet

salmon fillet with skin (2 1/2 to 3 lb.)1Tbsp

salt 118milliliters

seasoned rice vinegar 2Tbsps

sugar 2

Walla Walla, Maui, or other sweet onions (about 3/4 lb. each)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.