Thursday, August 25, 2016

seared salmon with indian-inspired cream sauce


  • Servings: 4
  • 4 (6 ounce) fillets fresh salmon
  • salt and black pepper to taste
  • 1 tablespoon butter
  • 2 medium onions, diced
  • 8 cloves garlic, minced
  • 1 cup chopped portobello mushrooms
  • 1 cup fresh porcini mushrooms, cleaned and sliced
  • 1/2 cup diced fennel bulb
  • 1/2 cup diced celery
  • 1 teaspoon curry powder
  • 1/2 teaspoon saffron
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 4 sprigs chopped fresh parsley for garnish
  • 4 lemon slices for garnish
  • 2 tablespoons thinly sliced green onion for garnish


    Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins

  • season each fillet with salt and pepper; set aside.
  • melt 1 tablespoon butter in a large skillet over medium heat. stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. add garlic and cook 1 minute more. combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes. pour in chicken broth and cook 5 minutes longer, stirring occasionally. stir in heavy cream and simmer 5 minutes.
  • meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. turn up heat to high to sear fillets; cooking two minutes on each side.
  • prepare serving platter by spooning mushroom sauce over the bottom. place salmon fillets on top, drizzling additional sauce over fish. garnish with parsley, lemon slices, and green onions.

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