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Seared Salmon with Indian-Inspired Cream Sauce

Seared Salmon with Indian-Inspired Cream Sauce

  • Prep

    45 m
  • Cook

    25 m
  • Ready In

    1 h 10 m
IMANKAY

IMANKAY

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.

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

somecoolguy
18

somecoolguy

9/2/2007

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 regular mushrooms along with portabella which worked well. 3. use half and half or whole milk instead of heavy cream, you won't notice the big loss of fat :) 4. cut chicken broth and use as much chicken broth as cream to allow more thickening. overall awesome recipe!

Romancingthewife
12

Romancingthewife

11/9/2008

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 whenever you are in the mood for them. But this one, in my opinion, is for those romantic nights. I halfed the recipe and used two Salmon portions, and there was plenty of sauce. I noticed nothing was mentioned about sides by the recipe, or by members who left reviews. I decide to do a side of medium white rice, and some baby carrots cooked with butter, salt, and pepper. The sauce was great with the rice. This is also a good recipe to share wine with. All in all, I loved this recipe. Oh, and some people had problems finding the porcini mushrooms. I did also, I think they may be seasonal. But I did find them at the grocery store in the produce section package in a dried form. All you have to do is soak them in boiling water for a few minutes, and they are good to go. hope that helps.

Caroline C
7

Caroline C

10/17/2008

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 Curry powder) and adding some dried curry leaves, I made this pretty much as written. Turned out very rich and flavorful. It would work great with chicken and/or shrimp, I think. Thanks!

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