Garam Masala Seared Salmon with Coconut-Curry Butter

Name: Garam Masala Seared Salmon with Coconut-Curry Butter
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 79 milliliters coconut milk; 2 Tbsps curry powder; 177 milliliters dry white wine; 2 Tbsps garam masala; 118 milliliters heavy cream; 8 servings kosher salt to taste; 170 grams fillets Alaskan king salmon; 237 milliliters cold, unsalted butter, cut into pieces; 59 milliliters vegetable oil

Garam Masala Seared Salmon with Coconut-Curry Butter requires about 35 minutes from start to finish. This recipe serves 8. Watching your figure? This gluten free and pescatarian recipe has 1168 calories, 16g of protein, and 117g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut milk, butter, butter, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. It works well as an Indian main course.

Instructions

Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.

Ingredients you will need

Coconut Milk

Curry Powder

White Wine

Cream

Equipment you will use

Sauce Pan

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 incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.

Ingredients you will need

Butter

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Garam Masala

Salmon

Salt

Cooking Oil

Equipment you will use

Frying Pan

Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

Ingredients you will need

Butter

Salmon

Curry Powder

Sauce

Cooking Oil

Equipment you will use

Paper Towels

Equipment

Ingredients

Servings:

79milliliters

coconut milk 2Tbsps

curry powder 177milliliters

dry white wine 2Tbsps

garam masala 118milliliters

heavy cream 8servings

kosher salt to taste 170grams

fillets Alaskan king salmon 237milliliters

cold, unsalted butter, cut into pieces 59milliliters

vegetable oil

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.