"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." — IMANKAY
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4 (6 ounce) fillets
salt and black pepper to taste
chopped portobello mushrooms
fresh porcini mushrooms, cleaned and sliced
diced fennel bulb
chopped fresh parsley for garnish
lemon slices for garnish
thinly sliced green onion for garnish
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!
This was just ok for me. The only change I made was halving the broth to allow for a thicker sauce. It seemed to be lacking flavor. I think I would have prefered more spices in addition to the curry powder.
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.
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!
I was blown away. Made for a romantic dinner with my husband, and he loved this! As did I. I cut the recipe in half and we still have tons leftover, but I am glad! Thanks for the recipe, it was amazing!
This recipe was amazing! It was super easy, and extremely tasty. The sauce was incredible! Next time, I will cook the vegetables down a little more so they are more tender. Absolutely fantastic! Thanks for sharing!
Very good dinner. The saffron and curry combination in the sauce gave it a really delicate flavor and turned it a pretty yellow color. I roasted my salmon at 400 degrees for about 15 minutes, since I prefer roasted salmon to seared.
I made this for my husband and friends and they RAVED about the taste! However, the sauce was quite watery so I'd recommend adding a little cornstarch to thicken it up. The following morning we thickened up the leftover sauce and added it to scrambled eggs. FABULOUS!!! Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Salmon with Indian-Inspired Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 403
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