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Garam Masala Seared Salmon with Coconut-Curry Butter
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Garam masala dusted salmon seared to crispy perfection, draped with a luscious coconut-curry beurre blanc.
Ingredients:
  • 0.75 cup dry white wine
  • 0.5 cup heavy cream
  • 0.33333334326744 cup coconut milk
  • 2 tablespoons curry powder
  • 1 cup cold, unsalted butter, cut into pieces
  • kosher salt to taste
  • 0.25 cup vegetable oil
  • 8 (6 ounce) fillets Alaskan king salmon
  • 2 tablespoons garam masala
Instructions:
  • In a saucepan, combine white wine, cream, and coconut milk. Season with curry powder. Bring to a gentle boil over medium-high heat, then simmer over medium-low heat until the liquid reduces to 1/2 cup, approximately 10 minutes.
  • Once the liquid has reduced, lower the heat and gradually whisk in the butter a few cubes at a time until fully incorporated. Avoid boiling to prevent separation. Season with salt to taste and keep warm.
  • Heat the oil in a saute pan over medium-high heat until just smoking, then gently season both sides of the salmon with garam masala and salt while waiting.
  • Sear the salmon in hot oil for 3 to 4 minutes on one side until golden, flip, and cook for 2 to 3 more minutes until cooked through. Drain briefly on paper towels to remove excess oil, then serve hot with the curry butter sauce.

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