Friday, August 24, 2012

curry-saffron salmon

You're welcome for this recipe. Let's just put it out there. This is a super hit for entertaining and can be easily multiplied depending on how big your dinner party gets! The salmon can be baked or grilled, however you usually prep your salmon...then just added to the tasty sauce over some rice to absorb some of the curry-saffron sauce with mushrooms and onions. Tasty tasty tasty. Again, you're welcome.

2 (6 oz) filets of fresh wild-caught salmon
2 tablespoons butter
1 medium onion
4 garlic cloves
1 cup chopped mushrooms of choice
1/4 cup diced fennel bulb
1/4 cup diced celery
1 teaspoon curry powder
1/2 teaspoon saffron
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon sliced green onion

1. Season each filet with salt & pepper. Grill, bake, or prep for searing.

2. Melt butter in skillet over medium heat. Stir in diced onions and cook until translucent (6 minutes). Add chopped garlic and cook until fragrant (1 minute).

3. Combine chopped mushrooms, fennel, and celery with the onions & garlic. Cook until vegetables have softened (6 minutes).

4. Season with curry powder, saffron, and salt & pepper. Cook for 3 minutes.

5. Pour in chicken broth (cook 5 minutes) and stir occasionally. Stir in heavy cream and simmer (5 minutes).

6. Add cooked salmon to the sauce. Top with sliced green onion. Cover and simmer for 4 minutes in order to meld flavors.

7. Plate & serve.

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