Salmon Patties With White And Green Asparagus And Coconut Curry Sauce Recipes

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Curried Salmon Cakes image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13



Pan-Fried Salmon in Curry Cream Sauce image

This is a very easy and yummy salmon recipe for 2. I usually serve it with basmati rice and salad. Perfect for during the week.

Recipe From allrecipes.com

Provided by heidi_k

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 20m

Yield 2

Number Of Ingredients 6



Salmon Patties with Creamed Peas image

Dress your salmon patties with the Creamed Pea sauce to give them a new flavor dimension and set them apart from the ordinary! Asparagus can be substituted for the peas.

Recipe From food.com

Provided by BeachGirl

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14



Salmon and Asparagus With Coconut Sauce image

This sauce is not curry based, but has a hint of ginger and coconut, topped with asparagus and carrots. It comes from Women's Day. Dh loves this recipe and we both find the sweet coconut milk mixed with the ginger is delightful.

Recipe From food.com

Provided by BakinBaby

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Recipe From epicurious.com

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27



Pan-Fried Salmon With Green-Coconut Chutney image

Coastal flavors from India permeate this crispy-skin salmon. The coconut chutney carries the buzz of ginger and green chile, while a drizzle of tadka - a hot, bright red oil infused with mustard seeds, curry leaves and Aleppo flakes - is the crowning glory of the dish. For perfectly crisp skin, resist the urge to fidget with the fish until the appropriate amount of time has passed; the skin will start to crisp at the edges and the fillet will release with ease. Use fresh or frozen coconut to make the chutney. (Desiccated coconut simply doesn't work as well here.) You can use freeze-dried curry leaves instead of fresh, but you might need to double or even triple the amount, as their intensity is noticeably weaker in comparison.

Recipe From cooking.nytimes.com

Provided by Nik Sharma

Categories     dinner, lunch, seafood, main course

Time 25m

Yield 2 servings

Number Of Ingredients 14

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