Seared Salmon with Indian-Inspired Cream Sauce

Seared Salmon with Indian-Inspired Cream Sauce

19
IMANKAY 45

"Salmon fillets smothered in a rich mushroom cream sauce and garnished with parsley, green onions slices, and lemon slices. The sauce has fennel, garlic, mushrooms, saffron and curry."

Ingredients

1 h 10 m {{adjustedServings}} servings 599 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Season each fillet with salt and pepper; set aside.
  2. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in onions and cook until they soften and turn translucent, 5 to 7 minutes. Add garlic and cook 1 minute more. Combine mushrooms, fennel, and celery with onions and cook until vegetables have softened, about 5 to 7 minutes. Season with curry powder, saffron, salt and pepper to taste; cook 2 more minutes. Pour in chicken broth and cook 5 minutes longer, stirring occasionally. Stir in heavy cream and simmer 5 minutes.
  3. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat and place salmon fillets in pan, skin side down. Turn up heat to high to sear fillets; cooking two minutes on each side.
  4. Prepare serving platter by spooning mushroom sauce over the bottom. Place salmon fillets on top, drizzling additional sauce over fish. Garnish with parsley, lemon slices, and green onions.
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Reviews

19
  1. 21 Ratings

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absolutely delicious, I would change a few things though: 1. perhaps half the sauce because it makes a lot or make it into chowder the next day! 2. couldn't find porchini mushrooms so we used re...

I have done many great salmon recipes with different flavors. I made this one last night for a romantic dinner with my wife. This recipe has the taste of "Romance". Some recipes are good for ...

Woah, this was good. I wish I'd left out the celery though - just didn't seem to go with the other flavors too well. Apart from upping the amount of curry powder (I used some pretty spicy Madras...