Curried Salmon

45 Comments

Typically, when I prepare fish, I pretty much leave it alone. A little salt and pepper, and that’s it. Because my theory is that if it’s good fish, then why cover up its delicate flavor with seasonings and sauces?

But salmon is different in my mind, with its stronger flavor. It can really hold its own. So I decided to make a meal of salmon accompanied by a dish of curried spinach and mushrooms.

When I follow Indian recipes, I use the individual spices listed in the recipes. But it’s nice to have a good curry powder on hand. After testing this one, sweet curry powder from Penzey’s, I now always have it on hand. I think it’s excellent.

However, I don’t want my curry dishes to all taste the same, so sometimes if I use this curry powder, I might add some extra cumin or cinnamon. If you have a favorite curry powder, feel free to use it for this dish!

powder

Here is my recipe for salmon and curried vegetables.

IMG_7064
Curried Salmon
Serves 2

3 tablespoons olive or tasteless oil
1 small onion, halved thinly sliced
1/2 pound sliced mushrooms
4 cloves garlic, minced
2 tablespoons heavy cream
8 ounces fresh spinach leaves
1 teaspoon curry powder, or to taste
White pepper to taste
Pinch of nutmeg
Pinch of salt
2 tablespoons unsalted butter
2 salmon filets, rinsed and dried on paper towels
Salt
White pepper
3 tablespoons white wine
3-4 tablespoons heavy cream
Ground turmeric

In a large wok, heat the olive oil over medium heat. Add the onions and sauté them until soft. Add the mushrooms, turn up the heat a little, and sauté them until golden.


Add the garlic, give it a stir, then add the cream.

Stir to combine, then add the spinach. Stir gently to incorporate it, then turn down the heat to the lowest setting, put on a lid, and let the vegetables steam-cook for about five minutes.
IMG_7017
Remove the lid and stir the vegetables. You want to reduce the liquid a bit, so let them cook over low heat for a few minutes. Then add the curry powder, white pepper, nutmeg and salt. Stir well, then set aside.
IMG_7019
Heat the butter in a skillet over high heat. When the butter is browned, add the salmon, skin-side up and turn the heat to medium.
IMG_7020
After five minutes, turn the filets over and lower the heat to its lowest setting. The salmon should be nicely browned.
IMG_7026
Season the salmon with salt and white pepper. After another five minutes, the salmon should be cooked through, yet still tender in the middle; do not overcook them or they will be dry. The timing, of course, depends on the thickness of your salmon filets.

Remove the filets to a plate and heat the butter remaining in the skillet over medium heat. Once hot, add the wine and a little turmeric, about 1/4 teaspoon. I added turmeric mostly for a little color.


Reduce the wine to just about one tablespoon, then add the cream. Reduce the cream sauce until there’s about three tablespoons left in the skillet and remove the skillet from the heat.

To serve, place the warm vegetables on the place and top with a salmon filet.
IMG_7055
Then divide the cream sauce between the two servings.
IMG_7045
The curried salmon was perfect with a pinot gris.
IMG_7058

45 thoughts on “Curried Salmon

  1. I am also quite fond of that particular curry mix from Penzey’s, it is perfect! I almost never cook salmon on top of the stove because of the smell, but this preparation seems impossible to resist ;-)

    Like

  2. This is a fantastic dish, Mimi. You’ve cooked that fillet perfectly and the turmeric adds to the effect. You’ve inspired me to go to a well-equipped spice shop nearby and test their curries. I’m relatively to preparing dishes like this one and these posts are a big help. Thanks.

    Like

  3. This looks quite good. I do love experimenting with the flavors one can pair with salmon, though I totally agree with you that any other fish should just need a little salt, pepper, and olive oil to shine.

    Like

Please... write something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s