Seared Salmon with Indian-Inspired Cream Sauce

SUBMITTED BY: 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."

PREP TIME	45 Min
COOK TIME	25 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 (6 ounce) fillets fresh salmon
salt and black pepper to taste
1 tablespoon butter
2 medium onions, diced
8 cloves garlic, minced
1 cup chopped portobello mushrooms
1 cup fresh porcini mushrooms, cleaned and sliced
1/2 cup diced fennel bulb
1/2 cup diced celery
1 teaspoon curry powder
1/2 teaspoon saffron
2 cups chicken broth
1 cup heavy cream
1 tablespoon butter
4 sprigs chopped fresh parsley for garnish
4 lemon slices for garnish
2 tablespoons thinly sliced green onion for garnish

READ REVIEWS (5)

DIRECTIONS

Season each fillet with salt and pepper; set aside.
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.
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.
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.

Learn how to shop for salmon in our Choosing Salmon video.

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REVIEWS

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Reviewed on Sep. 2, 2007 by somecoolguy

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!

4 users found this review helpful

Reviewed on Mar. 12, 2008 by susan

I halved the recipe and had lots! It was wonderful and will definitely serve again. Rave reviews from the guests.

1 user found this review helpful

Reviewed on May 11, 2008 by jukie

This salmon was delicious! I also couldn't find porcini mushrooms, so I also used regualar ones, and it was still really good. I used fat-free half and half, too. The sauce turned out great, but I agreee that you could get away with about half as much, but you can save the extra and put it on just about anything-it's that good! this is a real restaurant quality meal, although it is a bit expensive (the salmon, saffron, special mushrooms). Great for a special occasion.

0 users found this review helpful

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