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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season each fillet with salt and pepper; set aside.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

598.7 calories; 34.3 g protein; 16.5 g carbohydrates; 181.8 mg cholesterol; 664.5 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2007
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 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! Read More
(19)

Most helpful critical review

Rating: 3 stars
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 curry powder. Read More
22 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/02/2007
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 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! Read More
(19)
Rating: 5 stars
09/02/2007
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 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! Read More
(19)
Rating: 5 stars
11/09/2008
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 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. Read More
(12)
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Rating: 4 stars
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 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! Read More
(7)
Rating: 5 stars
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 amazing! Read More
(7)
Rating: 5 stars
08/05/2010
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! Thanks for sharing! Read More
(5)
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Rating: 5 stars
03/12/2008
I halved the recipe and had lots! It was wonderful and will definitely serve again. Rave reviews from the guests. Read More
(4)
Rating: 5 stars
04/21/2008
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 mushrooms instead of porcini as well. Read More
(4)
Rating: 4 stars
01/11/2010
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 since I prefer roasted salmon to seared. Read More
(4)
Rating: 4 stars
01/29/2009
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 thickened up the leftover sauce and added it to scrambled eggs. FABULOUS!!! Thanks for the great recipe! Read More
(4)
Rating: 3 stars
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 curry powder. Read More