This month’s fish offering is Salmon Poached in Curry Cream
Sauce, a dish that perfectly blends the richness of tender salmon with a
fragrant, velvety sauce.This recipe features succulent salmon fillets gently poached in
a luscious cream sauce infused with mild curry powder, zesty lemon juice, and a
hint of fresh ginger, creating a harmonious balance of spice and citrus. With
just a touch of cayenne for warmth and kosher salt to enhance the flavors, this
elegant yet simple dish is ready in under 20 minutes. Ideal for a sophisticated
dinner or a cozy night in.
½ c. heavy whipping cream
2 t. mild curry powder
1 t. lemon juice
1 T. freshly grated ginger
¼ t. kosher salt
1/8 t. cayenne pepper
2 (4 oz.) salmon fillets
Salt and freshly ground black pepper, to taste
Combine cream, curry powder, lemon juice, ginger, salt, and
cayenne in a 9” skillet and bring to a boil over medium heat. Reduce heat to
low and slide salmon into the cream. Cover and simmer until fish flakes easily
with a fork, about 12 minutes depending upon the thickness of the fillets. Flip
1 to 2 times while cooking. Season with salt and pepper.
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4 comments:
That sauce looks so creamy good! I like that you added a touch of cayenne.
That sauce looks tasty. We will try it!
That fish dinner in 20 minutes looks fabulous and the sauce looks tempting!
Wow that looks good. The salmon looks nice and thick - yum!
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