Seared Salmon with Indian-Inspired Cream Sauce
I served this over a mixed rice and it was simply amazing. Fairly quick and easy and very, very tasty. I can already tell this will become a favorite for us.
I had to make a few minor changes based on what I had in the house. I didn't have celery so I put in some diced red bell pepper instead. As far as the fennel goes, I used every part of it - the bulb, stems, and fronds. Like other reviewers, I also added in much more curry powder, probably about 1 Tbs total. Also, I didn't have saffron so that was left out.
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Mar. 26, 2013