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My review
Seared Salmon with Indian-Inspired Cream Sauce
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."
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Ingredients
1 h 10 m servings 599 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 599 calories; 44.7 g fat; 16.5 g carbohydrates; 34.3 g protein; 182 mg cholesterol; 665 mg sodium. Full nutrition
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Reviews
Read all reviews 2022 Ratings
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Most helpful positive review
9/2/2007
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
12/30/2012
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...
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9/2/2007
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...
11/9/2008
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 ...
10/17/2008
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...
10/12/2008
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 ...
7/31/2010
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!...
1/9/2010
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, ...
1/29/2009
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 ...
4/21/2008
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...