Garam Masala Seared Salmon With Coconut Curry Butter Recipes
GARAM MASALA SEARED SALMON WITH COCONUT-CURRY BUTTER
Here's a new way to incorporate South Indian flavors. Try and get fresh wild king or Copper River salmon while they are in season. Fresh sockeye would also work, use whatever is the freshest available.
Provided by Ryan Nomura
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- 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 1/2 cup, 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 paper towels to absorb excess oil, then serve immediately with the curry butter sauce.
Nutrition Facts : Calories 604.5 calories, Carbohydrate 3.2 g, Cholesterol 156.1 mg, Fat 47.7 g, Fiber 1.2 g, Protein 36.9 g, SaturatedFat 23.1 g, Sodium 485.8 mg, Sugar 0.3 g
GARAM MASALA SEARED SALMON WITH COCONUT-CURRY BUTTER
Make and share this Garam Masala Seared Salmon With Coconut-Curry Butter recipe from Food.com.
Provided by CandyTX
Categories Coconut
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pour white wine, cream and coconut milk into a saucepan. Whisk in curry powder. Bring to a light boil over medium-high heat (whisking constantly), then reduce heat to medium-low and simmer until the liquid has reduced to 1/2 cup (about 10 minutes). Stir very frequently to prevent the mixture from burning.
- 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 been incorporated. Do not allow the mixture to boil at this point or it will separate. When the butter has been incorporated, season to taste with salt, cover, 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 to taste.
- Sear the salmon in the hot oil for 3-4 minutes on one side, then turn over and continue cooking for 2-3 minutes until done. Briefly drain on paper towels to absorb the excess oil and then serve immediately with the curry-butter sauce.
Nutrition Facts : Calories 557.3, Fat 43.5, SaturatedFat 21.8, Cholesterol 168.9, Sodium 129.6, Carbohydrate 3, Fiber 0.8, Sugar 1.1, Protein 34.6
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