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.
Salmon Poached in Curry Cream Sauce½ 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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