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Salmon in Curry Sauce
- Total Time: 25
Description
Delicious rare salmon in a curry sauce
Ingredients
- Salmon (sushi grade)
- Coconut Milk
- Butter
- Curry Powder
- White Wine
- Shallots
- Garlic
- Ginger
- Lemon Juice
- Oil
- Chives
- Salt
Instructions
- Prep: Grate ginger, finelly chopped garlic cloves (1-2), finely dice 1 shallot
- In a saucier or small pot, on low-medium heat, gently sweat the shallots and garlic, till translucent (not seared) in oil. This usually takes about 2-5 minutes.
- Once shallots and garlic are translucent add coconut milk, white wine, curry spice, ginger, lemon juice, salt and bring to a simmer (do not boil).
- While sauce is simmering. Add water, butter and salt in a pan on low heat. Once butter is melted and the liquid in the pan is warm, place the salmon in the pan.
- Very important: Do not flip the salmon. The salmon will slowly cook from the bottom up. While salmon is cooking, take a spoon and use the warm liquide to baste the salmon to ensure the top is cooked. The top should remain orange, but change in temperature.
- After a few minutes check if salmon is cooked, either by eyeballing it or sticking a piece of metal sush as metal toothpick in it. If the metal toothpick is warm when it comes out, its ready. Be careful not to overcook your salmon, we want to eat it rare.
- As salmon is nearly cooked, strain the sauce using a chinois or strainer.
- Plating: In flat bowl, or deep plate, place pieces of salmon and slowly pour sauce around the salmon. Garnish with chives perferably, in the picture above I used watercress.
Notes
- To verify doneness of salmon use any metal utensil such as a small fork or thermometer. If it is warm when you take it out of the salmon, it is ready. If it is cold, continue cooking.
- Make sure to cook salmon slowly and on a lower heat, you can increase heat if you see that it is not cooking well, but do not increase above medium!
- For the curry sauce, feel free to more or less of each ingredient and taste to your liking. Some people like a more spicy sauce (curry spice), or more fragrant (ginger, shallot and garlic). Garlic can be very overwhelming if used in too big quantities, if you are unsure how much to use simply start with 1 clove then taste, and adjust.
- Garnishing is optional
- Prep Time: 5
- Cook Time: 20
