Soy salmon with cilantro coconut chutney

This cilantro and coconut infused chutney is a tasty topping for any fish dish.

June 29, 2011 15:51
1 minute read.
The Jerusalem Post

Fish dish 311. (photo credit: Erin Lubin/Bloomberg News)


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3/4 cup beer
1/2 cup low-sodium soy sauce
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
4 (6-ounce) salmon fillets
Vegetable cooking spray
*Cilantro-Coconut Chutney

Combine first 7 ingredients in an 11 x 7-inch baking dish; stir well with a wire whisk. Add salmon, turning to coat. Cover and marinate in refrigerator 1 hour, turning occasionally.

Remove salmon from dish, and discard marinade. Prepare grill. Place salmon on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with Cilantro-Coconut Chutney.

Yield: 4 servings (serving size: 1 fillet and 2 1/2 tablespoons chutney)

Cilantro-Coconut Chutney
1 cup fresh cilantro leaves
1/3 cup shredded sweetened coconut
1/4 cup water
2 tablespoons lime juice
1 tablespoon minced seeded jalapeño pepper
1 teaspoon minced peeled ginger root
2 teaspoons curry powder
1/8 teaspoon salt
1 garlic clove, minced

Place all ingredients in a food processor, and process until smooth.

Yield: 2/3 cup (serving size: 2 1/2 tablespoons)

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