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West-Indian Salmon https://www.metro.ca/userfiles/image/recipes/saumon-antillais-3344.jpg PT20M PT15M PT35M
Barbecue: Preheat barbecue to medium. In a small saucepan, melt butter over medium heat and cook shallot and gingerroot for 1 minute. Add wine and cook for another 45 seconds or until wine has almost completely evaporated. Add coconut milk, honey and coriander and cook for 1 minute Add cornstarch-water mixture and cook until sauce thickens, about 30-45 seconds. Season to taste. Set aside. Meanwhile, place the salmon on oiled barbecue grill and cook, brushing frequently with oil-lime mixture, for 6-7 minutes per side or until fish flakes easily with a fork. In a skillet: Preheat a large skillet to medium-high. Add oil and place the salmon . Cook, brushing frequently with oil-lime mixture, for 5 minutes per side or until fish flakes easily with a fork.
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1 Tbsp. (15 mL) butter 2 shallots, minced 2 tsp. (10 mL) chopped fresh ginger 1/4 cup (60 mL) white wine 1 1/2 cup (375 mL) coconut milk 2 tsp. (10 mL) honey 3 Tbsp. (45 mL) chopped fresh coriander 1 tsp. (5 mL) cornstarch, stirred in cold water Salt and pepper to taste 4 fresh salmon portion 2 Tbsp. (30 mL) olive oil 1 Tbsp. (15 mL) freshly squeezed lime juice
West-Indian Salmon

West-Indian Salmon

Rate this recipe
11 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    butter
  • 2
    shallots, minced
  • 2 tsp.
    (10 mL)
    chopped fresh ginger
  • 1/4 cup
    (60 mL)
    white wine
  • 1 1/2 cup
    (375 mL)
    coconut milk
  • 2 tsp.
    (10 mL)
    honey
  • 3 Tbsp.
    (45 mL)
    chopped fresh coriander
  • 1 tsp.
    (5 mL)
    cornstarch, stirred in cold water

  • Salt and pepper to taste
  • 4
    fresh salmon portion
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  • 2 Tbsp.
    (30 mL)
    olive oil
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  • 1 Tbsp.
    (15 mL)
    freshly squeezed lime juice
Imprimer ma sélection

Preparation

Barbecue:

Preheat barbecue to medium.

In a small saucepan, melt butter over medium heat and cook shallot and gingerroot for 1 minute. Add wine and cook for another 45 seconds or until wine has almost completely evaporated. Add coconut milk, honey and coriander and cook for 1 minute

Add cornstarch-water mixture and cook until sauce thickens, about 30-45 seconds. Season to taste. Set aside.

Meanwhile, place the salmon on oiled barbecue grill and cook, brushing frequently with oil-lime mixture, for 6-7 minutes per side or until fish flakes easily with a fork.

In a skillet:

Preheat a large skillet to medium-high.

Add oil and place the salmon . Cook, brushing frequently with oil-lime mixture, for 5 minutes per side or until fish flakes easily with a fork.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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