Prep 30 mins
Cook 10 mins
A friend of mine gave this to me and it looks really good... I love curry!
- 3⁄4 cup dry white wine
- 1⁄2 cup heavy cream
- 1⁄3 cup coconut milk
- 2 tablespoons regular curry powder (the yellow kind)
- 1 cup cold unsalted butter (cut into pieces)
- kosher salt, to taste
- 1⁄4 cup vegetable oil
- 8 (6 ounce) salmon fillets (King and Coho work well)
- 2 tablespoons garam masala
- 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.
This was very good! I cut down the amount of butter in the sauce by about half and used skim milk to reduce calories but it was still yummy. I served it with Coconut Rice Recipe #79436 which was also great. My 5 year old loved it as did I, but he eats everything. I have lots of leftover sauce because I didn't cut the recipe and was thinking I would try it again tomorrow with chicken.