Janet’s Curry Salmon
July 4, 2017
Add a nice East Indian flare to your salmon steak with Janet's Curry. Janet's Curry features toasted aromatic seeds ground to perfection. The Salmon brings out a new depth of flavors with a whisper of warmth. Cool it with the Yogurt Dill Dressing. Shown here served with herbed couscous, cucumber slices and a nice cabbage salad with the Yogurt Dill Dressing on it.
- Prep: 40 mins
- Cook: 10 mins
1Rise and pat dry Salmon Steaks. Bring to room temperature for about 1/2 hour.
2Sprinkle Janet's Curry to completely cover all the fleshy pink sides.
3Let Rest while you heat the pan on medium low.
4Melt the butter and mix in the grape seed oil. (Grape seed oil will help keep the butter from burning. It is a high temperature oil and won't add any extra flavor.)
5Lay in the Salmon Steaks meaty side down for 4 to 6 minutes to get a nice brown crusty thing going on.
6Turn and cook 6 minutes depending on thickness. If kind thick lay it on its side to get a nice even toasty crusty thing going on it.
7Yogurt Dill Dressing:
8Find a nice small decorative bowl and mix all the ingredients in it. Also good for a salad dressing.
The big key to cooking salmon thoroughly is to bring it to room temperature. Want to make your own yogurt? We have you covered for that too. Homemade Yogurt