Delicious Salmon Recipe from Food & Wine Magazine

This is my first post on this site- so bear with me.

I made a delicious dinner for two the other night from Food & Wine magazine that was surprisingly healthy. I usually look through the magazine and note how many chocolate recipes there are, carb-laden dishes, etc. This little gem was tucked away in a section about trendy foods, tauted as "The New Miracle Foods." Its from the January '09 issue and I will post a link to their website where they offer the recipe.

http://www.foodandwine.com/recipes/salmon-wit h-gingery-vegetables-and-turmeric

I halved the recipe to make sure we didn't overeat. I followed the instructions exactly as they are and was quite satisfied. It took about 30 minutes from start to finish, just like they say it will (which usually doesn't happen).The lime pickle is easy to find in Whole Foods in their Indian section. It might be available at other stores in their ethnic food sections, and especially available at Indian markets. I think its worth looking for. Its sort of a relish so it can be used again for other recipes to spice things up a bit.

Goes well with Pinot Noir (which we had) and I'm sure it would be nice with a white wine.

This dish sounds terrific! Fast and nutritious. My hubby won't touch coconut, though, so I'll have to substitute for the unsweetened coconut milk. Any suggestions? Should I just use skim milk or fat free 1/2 and 1/2 (which I have on hand), or something else? It's time for a trip to Whole Foods anyway, so I'll pick up the lime pickle while I'm there.

Thanks!

Carla

swoo- Sounds great. Thanks for posting!

and, I think, everything goes well with Pinot Noir! No?

carla: I think skim milk might work fine or if you have it, half and half. I'm pretty adventurous in the kitchen and throw in whatever I've got on hand. Let us know how it works out for you with the substitute.

gddrdld: Everything does go well with Pinot Noir, indeed!

swooperson: Thanks! I'll be making this on Sunday, and I'll let you know how it goes with the milk substitute!

Hello. I did make this recipe, but I never got to Whole Foods, so I never got the "lime pickle". I made my own "coconut milk" by adding a couple of drops of coconut extract to skim milk. (Hubby didn't comment, so I guess it wasn't too much! He just hates coconut!) I made a few other changes, so I can't really say I made this recipe, I guess!

I thought plain fish, with just oil, salt and pepper, might be too boring, so I spread about 1 tbs. of Major Grey's Mango Chutney on the fish before grilling. That worked out well.

Not having the lime pickle, I decided to add to the veggie sauce a small spoonful of the chutney, to give it a tiny kick, and I also squeezed in about a tsp of lime juice. So, it was similar to this recipe, but not exact. I love Indian food, so I'm sure it would be much tastier with the real stuff, but this simple version was very delicious and everyone liked it. Thanks for posting!

Hello, again! I just wanted to let you know that I went home for lunch today and really wanted some hot soup (I live in New England, and it's 10 degrees today!), but all I had in the cupboard was canned soup with too much salt. Then, I found in the fridge the container of leftover vegetables from this recipe! I had about a cup and a half of them. I put them in a pot and broke them up a bit, added about 1/4 cup of fat free chicken broth and 1/4 cup of fat free Half and Half, warmed it a bit, then pureed it all in the blender for 5 seconds, and then put back in the pot and brought to a boil. It made a very delicious creamy soup!

Carla