- 4 (6 ounce) fillets fresh salmon
- salt and black pepper to taste
- 1 tablespoon butter
- 2 medium onions, diced
- 8 cloves garlic, minced
- 1 cup chopped portobello mushrooms
- 1 cup fresh porcini mushrooms, cleaned and sliced
- 1/2 cup diced fennel bulb
- 1/2 cup diced celery
- 1 teaspoon curry powder
- 1/2 teaspoon saffron
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 4 sprigs chopped fresh parsley for garnish
- 4 lemon slices for garnish
- 2 tablespoons thinly sliced green onion for garnish
- 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.
03/29/2018
recipepes.com
Seared Salmon with ndian-nspired Cream Sauce, recipe
PT15M
PT1H
5
455 calories
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