Roasted salmon steaks w/ yogurt-chutney
Source of Recipe
First published in Chatelaine's 11/2002 issue
Recipe Introduction
Flake salmon. Toss with baby spinach or mesclun greens. Thin yogurt dressing with a little milk, then pour over salad. Sprinkle with sliced green onions.
List of Ingredients
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) paprika
1-1/2 tsp (7 mL) each ground cumin and ground coriander
1 tsp (5 mL) salt
1/4 tsp (1 mL) cayenne pepper
4 (8-oz/250-g) salmon steaks or fillets, at least 1 inch (2.5 cm) thick
2 tsp (10 mL) olive oil
1/2 cup (125 mL) mango chutney
1-1/2 cups (375 mL) plain yogurt or regular sour cream
1/3 cup (75 mL) chopped fresh coriander
Recipe
1. Preheat oven to 450F (230C). Line a baking sheet with foil or parchment paper. In a small bowl, stir sugar with paprika, cumin, coriander, salt and cayenne. Rub fish with oil. Then rub all flesh, but not skin, with seasonings and place fish on prepared baking sheet. Roast in centre of 450F (230C) oven until tip of a small knife inserted in thickest part comes out warm, from 10 to 12 minutes.
2. Meanwhile, place chutney in a medium-size bowl. Remove any large chunks of fruit. Chop into small pieces and return to bowl. Stir in yogurt and coriander. Taste and stir in more chutney, if you like. To serve, divide about 1/4 cup (50 mL) sauce over 2 or 3 steaks. Wrap remaining salmon in plastic wrap and refrigerate up to 2 days or freeze up to 1 month. Pour leftover dressing into a jar or small container and seal. Refrigerate up to 3 days. Yogurt sauce does not freeze well. Use leftover salmon in a green salad with yogurt dressing.
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