Seared Salmon with Indian-Inspired Cream Sauce

Seared Salmon with Indian-Inspired Cream Sauce

19
IMANKAY 46

"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."
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Ingredients

1 h 10 m servings 599 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 599 kcal
  • 30%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Season each fillet with salt and pepper; set aside.
  2. 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.
  3. 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.
  4. 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.

Reviews

19
  1. 21 Ratings

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Most helpful positive review

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 re...

Most helpful critical review

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...

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 re...

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 ...

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...

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 ...

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!...

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, ...

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 ...

This turned out good. It is not too spicy, and the sauce was also good on asparagus and potatoes. It does make a lot, so that's what I used the extra for. I used regular white button mushroom...

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