Salmon with Curry Cream Sauce

    Salmon with Curry Cream Sauce


    21 people made this

    About this recipe: Salmon fillets are pan-seared and served with a curry cream sauce with mushrooms. The dish is then garnished with parsley, lemon and spring onions. Serve with rice or potatoes.

    Serves: 4 

    • 4 (175g) fillets fresh salmon
    • salt and black pepper to taste
    • 15g butter
    • 2 medium onions, diced
    • 8 cloves garlic, finely chopped
    • 100g portabello mushrooms, chopped
    • 100g fresh porcini mushrooms, cleaned and sliced
    • 50g diced fennel bulb
    • 50g diced celery
    • 1 teaspoon curry powder
    • 1/2 teaspoon saffron
    • 475ml chicken stock
    • 250ml double cream
    • 15g butter
    • 4 sprigs fresh parsley, chopped for garnish
    • 4 lemon slices for garnish
    • 2 tablespoons thinly sliced spring onion for garnish

    Prep:45min  ›  Cook:25min  ›  Ready in:1hr10min 

    1. Season each salmon fillet with salt and pepper; set aside.
    2. Melt 15g butter in a large frying pan 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 stock and cook 5 minutes longer, stirring occasionally. Stir in double cream and simmer 5 minutes.
    3. Meanwhile, melt 15g butter in a large frying pan 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.
    4. Prepare serving plate by spooning mushroom sauce over the bottom. Place salmon fillets on top, drizzling additional sauce over fish. Garnish with parsley, lemon slices and spring onions.

    Fresh porcini mushrooms

    If your local supermarket doesn't sell these, you can buy them online or substitute in rehydrated dried porcini mushrooms. They are also known as ceps.

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