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Seared Salmon with Indian-Inspired Cream Sauce

SUBMITTED BY: IMANKAY PHOTO BY: semperlious

"Salmon fillets smothered in a rich mushroom cream sauce and garnished with parsley, green onions slices, and lemon slices. The sauce has fennel, garlic, mushrooms, saffron and curry."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.7 star rating.
Read Reviews (10)
PREP TIME  45 Min
COOK TIME  25 Min
READY IN  1 Hr 10 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Season each fillet with salt and pepper; set aside.
  2. 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.
  3. 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.
  4. 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.

FOOTNOTE

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2007 by somecoolguy
absolutely delicious, I would change a few things though: 1. perhaps half the sauce because it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2008 by Caroline C
Woah, this was good. I wish I'd left out the celery though - just didn't seem to go with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2008 by AUWILLIA
This turned out good. It is not too spicy, and the sauce was also good on asparagus and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2008 by Chelsea
I was blown away. Made for a romantic dinner with my husband, and he loved this! As did I. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 12, 2008 by susan
I halved the recipe and had lots! It was wonderful and will definitely serve again. Rave... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2008 by CanadianFoodie83
The flavours in this dish went together wonderfully - I was scared that with so many... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2008 by COOKIN LADY
Very good. I added a little lemon juice at the end to brighten it up a little. I also used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by Romancingthewife
I have done many great salmon recipes with different flavors. I made this one last night for... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2008 by Isabelle