Recipe by Ryan Nomura
"Here's a new way to incorporate South Indian flavors. Try and get fresh wild king or Copper River salmon while they are in season. Fresh sockeye would also work, use whatever is the freshest available."
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dry white wine
cold, unsalted butter, cut into pieces
kosher salt to taste
8 (6 ounce) fillets
Alaskan king salmon
The coconut flavor was too subtle to require the purchase of a whole can of coconut milk only to use a portion of it. I replaced the coconut milk with an equal amount of additional creme; and, the result was actually a much better sauce. Additionally, I increased the amount of Garam Masala used for dusting the Salmon Filets; next time I'll add a little bit of flour to make a crust on them. This recipe is an excellent one and has become a family favorite.
I was a little disapppointed in this recipe. I loved the idea, but it didn't exactly work out as planned. I did enjoy the garam masala with the salmon - that part was delicious. But the butter sauce was not good... perhaps my choice of white wine was not good, but that's all I could taste, and it overwhelmed any butter or coconut milk flavor. I was only able to save the sauce by using a couple teaspoons of white sugar. After that, we enjoyed it on the salmon, but I'm not sure we'll make this again. Thanks for giving me an opportunity to use garam masala, though!
Great recipe with lots of flavor. I followed the recipe and I used Thai Kitchen brand Premium coconut milk which maybe made the difference. Not sure what brand of coconut milk others used but the sauce I made had a nice flavor.
This was very nice! I just couldn't bring myself to use an entire cup of butter, I used less than half and a full can of lite coconut milk (no cream). I ended up having to add a little cornstarch but it worked out just fine.
I made this with Tilapia fish steaks, and used Organic Coconut milk. The dish was awesome and so flavorful. I felt I was in an Indian restaurant with all the nice aromas! My husband loved it. It was so much sauce we needed bread to sop it up! YUM!! :) Will definitely do again.
This was good. Pretty easy too. I cut down on the butter a little and it still worked. I cut the recipe in half and only used 3 TBS butter. I doubled the coconut milk though. I've been wanting to try this recipe for a while and I'm glad I finally did. Served with Matar Pulao (Rice with Peas) from this site.
I thought it was pretty bland - could be because I'm Indian and thought this would have a lot of flavour with the garam masala but that wasn't the case.
Wow - this was divine. I've been using this website for 4 months now and this was easily the best recipe I've tried. I didn't change anything, it was delicious as is. When I served this to my boyfriend he said it looked truly gourmet and after he ate it he said it is one of the best dishes he's ever eaten (I've cooked hundreds of meals for him and he's never said that before). I served it with boiled new potatoes and sauteed green beans and poured the sauce over everything. Also the sauce seems versatile, I believe it could be used with other fishes and even chicken, pork or lamb. Thank you Ryan!
* Percent Daily Values are based on a 2,000 calorie diet.
Garam Masala Seared Salmon with Coconut-Curry Butter
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 430
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