Ingredients:
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
Directions:
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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