seared salmon with indian-inspired cream sauce

Ingredients

• 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

Recipe

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.