About this recipe:Here's a new way to incorporate South Indian flavors. Try and get fresh wild salmon while in season.
180ml dry white wine
125ml double cream
75ml coconut milk
2 tablespoons curry powder
225g cold, unsalted butter, cut into pieces
sea salt to taste
4 tablespoons vegetable oil
8 (150g) fillets salmon
2 tablespoons garam masala
sea salt to taste
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Method Prep:15min › Cook:20min › Ready in:35min
Pour white wine, cream and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 125ml, about 10 minutes.
When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on kitchen roll to absorb excess oil, then serve immediately with the curry butter sauce.
This is an easy and tasty recipe. I found it very tasty and a lovely way to serve salmon. My wife wasn't quite so keen, but I think that was to do with the recipe being not so good for weight-watching purposes rather than poor taste!
Cheers! - 28 Jan 2012