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Soy-Salmon with Cilantro-Coconut Chutney Recipe

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This recipe for Soy-Salmon with Cilantro-Coconut Chutney, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karin Gregg, PM, Cadence
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
¾ c. dark beer
½ c. low-sodium soy sauce
1 tbsp. vegetable oil
1 tbsp. lemon juice
1/8 tsp. salt
1/8 tsp. black pepper
1 garlic clove, minced
6 oz. salmon fillets
cooking spray
Cilantro-Coconut Chutney

Cilantro-Coconut Chutney:
1 c. packed fresh cilantro leaves
1/3 c. shredded sweetened coconut
¼ c. water
2 tbsp.fresh lime juice
1 tbsp. minced, seeded jalapeño pepper
1 tsp. minced, peeled fresh ginger
2 tsp. curry powder
1/8 tsp. salt
1 garlic clove, minced

Directions:
Directions:
Combine beer, soy sauce, oil, lemon juice, salt, pepper and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Prepare grill. Remove fish from bag, and discard marinade. Place fish on grill rack coated with cooking spray. Grill 4 minutes on each side or until fish flakes easily when tested with a fork. Place Cilantro-Coconut Chutney ingredients in a food processor; process until well blended. Serve with fish or shellfish.

Personal Notes:
Personal Notes:
Source: Cooking Light

 

 

 

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