Grilled salmon with tomato-ginger sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 566, total fat 18 G., saturated fats 6 G., proteins 64 G., carbohydrates 34 G., fiber 4 G., cholesterol 148 mg, sodium 419 mg, sugar 0 G.

In just half an hour, you can prepare a complete and delicious meal of fish and vegetables on the grill. One half of the grill will be sautéed in butter in a foil package, while the other half will be filled with salmon steaks. Both the fish and cauliflower are seasoned with garam masala, an Indian spice, before cooking, infusing the entire dish with magical oriental aromas. Serve the fish with fried flatbreads and a sauce of chopped fresh tomatoes mixed with cilantro and grated ginger. Its warming flavor will complement the spicy fish and vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 salmon steaks (preferably wild) 280g each, with skin
2 large tomatoes
1/3 cup + 2 tbsp chopped fresh cilantro
2 tbsp. l. rice vinegar
2 tsp grated peeled ginger root
1 small head of cauliflower (about 1 kg), cut into florets (or a 450 g package of florets)
1 and 1/4 tsp. garam masala
2 tablespoons unsalted butter, cut into pieces
Vegetable oil, for grilling
2 naan breads (or other flatbreads)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, tomatoes, ginger root, cauliflower, tomato sauce, garam masala, naan bread, rice vinegar, cilantro

Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Coarsely grate the tomatoes into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, vinegar, and ginger, and season with salt and pepper.
Place the cauliflower on one half of a 24-inch sheet of foil; sprinkle with 1/4 teaspoon garam masala and arrange the butter pieces; season with salt and black pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a parcel. Sprinkle the fish with salt, black pepper, and the remaining 1 teaspoon garam masala.

Brush the grill grate with vegetable oil. Place the foil package on one side of the grill and grill until puffed and the cauliflower is crisp-tender, about 6 minutes per side. On the other side of the grill, grill the fish until opaque but still pink in the center, 3-4 minutes per side. Transfer to a large plate. Toast the naan bread for about 1 minute per side; cut into wedges.
Carefully open the foil package and toss the cauliflower with the remaining 2 tablespoons of cilantro. Pour the tomato-ginger sauce over the salmon and serve with the cauliflower and flatbreads.

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