Citrus and curry make a splendid sweet, sour hot and sassy flavor note for the ubiquitous salmon. Remember to buy only wild caught salmon, never farm raised. Choose the curry powder of your choice. For me, I like a hot and spicy version. But there are as many choices as there are places in the world where this spice blend finds a home.
Makes 4 servings
¼ cup chopped cilantro
3 tablespoons extra virgin olive oil, divided
1 tablespoon curry powder
Juice and grated zest of 1 orange
Salt and freshly milled black pepper to taste
1-1/2 pounds salmon sides
Lime wedges
Stir together cilantro, 1 tablespoon oil, curry, lime and salt and pepper. Paste it onto the fish. Heat remaining oil in a large skillet and sauté fish until golden, about 4 minutes. Serve with lime wedges.
Nutritional readout: 308 calories, FAT 16.6 g., PROTEIN 36.3 g., CARB 1.7 g., . FIBER 3 g.
