1 - Prepare the salmon: In a bowl, combine the olive oil and garlic. Rub the mixture all over the salmon. Sprinkle with the Garam Masala and season lightly with salt. Cover and refrigerate for up to 2 hours. 2 - Make the peach chuteny: In a nonreactive saucepan, dissolve the sugar in the vinegar, stirring, over moderately high heat. Bring to a boil and cook for 1 minute. Stir in the peaches and ginger and return to a boil. Reduce the heat and simmer, stirring, until the fruit is softened, about 5 minutes. Transfer to a bowl. 3 - Make the yogurt sauce: In a small bowl, combine the honey, mint, cumin, and turmeric. Whisk in the yogurt until blended. Season with salt and pepper, cover, and refrigerate. 4 - Light a gril or preheat the broiler. Grill or broil the salmon steaks, turning once, for about 4 minutes per side, or until nicely charred and just cooked through. 5 - Transfer each salmon steak to a warmed plate and remove the central bone with a fork. Serve with the peach chutney and yogurt sauce. To make the Garam Masala: Combine all ingredients in a small jar. Cover and store at room temperature for up to 1 month. (makes about 6 Tablespoons) Serving Ideas : with steamed basmati or brown rice. NOTES : From: Food & Wine - June 1995 Christer Larsson of Christers - New York, N.Y. A balance of the complex flavors of Indian-spiced salmon and tangy chutney with steamed basmati or brown rice. Recipe by: Ron West Posted to Bakery-Shoppe Digest V1 #491 by Ron West
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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 6|
|Calories from Fat: 94 (24%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 118.7mg||37 %|
|Sodium 183.9mg||6 %|
|Potassium 1121.7mg||30 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 20.7g|
|Protein 48.6g||69 %|
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Calories per serving: 387
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