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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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4 11 5 3
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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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