Garam Masala Seared Salmon With A Coconut-curry Bu... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A new way to incorporate South Indian flavors in an Asian Fusion style of dish. Ingredients:
8 ea., 7 oz. salmon fillets |
2 tbsp. prepared garam masala spice mixture |
kosher salt to taste |
3-4 tbsp. oil for frying |
for the sauce |
3/4 c. dry white wine |
1/3 c. heavy cream |
2/3 c. premium unsweetened coconut milk |
2 tbsp. indian curry powder |
2 bay leaves |
3-4 cloves |
1 c. cold unsalted butter, cut into small cubes |
kosher salt to taste |
Directions:
1. In a saucepan, combine all of the ingredients for the sauce except for the butter and salt. Bring to light boil, then reduce to a simmer and cook until the sauce reduces to 1/2 cup. Turn the heat down to low, then whisk in the butter until it is incorporated into the sauce. Do NOT let the sauce boil at this point. Season to taste and reserve.
2. Keep the sauce warm.
3. Pre-heat oven to 400 F. In an oven proof saute pan or heavy skillet, heat the oil until lightly smoking. Season both sides of the fish with salt and sprinkle with the garam-masala. Pan sear for approximately 1 minute per side, then finish cooking in the oven for about 6-7 minutes, or until desired doneness is achieved . Serve immediately with the coconut-curry butter.
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