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. I seriously hate mentioning this company after they became political.
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!
Here is my recipe for salmon and curried vegetables.
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
3 tablespoons white wine
3-4 tablespoons heavy cream
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.
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.
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.
After five minutes, turn the filets over and lower the heat to its lowest setting. The salmon should be nicely browned.
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.
Then divide the cream sauce between the two servings.
The curried salmon was perfect with a pinot gris.
Lovely fish curry. I like Penzeys also.
this look so good ! I’ve never tried something like this but sounds delicious with all the flavors !
You can add curry to just about anything! Your salmon looks very good. The nutmeg is an interesting twist!
Isn’t that the truth!
Reblogged this on Chef Ceaser.
This dish has a wonderful combination of ingredients and flavors. My girlfriend sent me a whole box of Penzy spices and they are excellent .
Yes, they’re a wonderful company!
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 ;-)
I am only “allowed” to cook fish when my husband is out!!!
This looks stunning Mimi!
Have a happy day.
:-) Mandy xo
This looks fantastic!
What a lovely treatment with the the curry and sides. Gorgeous!
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.
You are so welcome! This curry is a great back-up curry mix.
This looks great, and good timing for me since salmon’s on sale at the supermarket this week. :)
I adore curry and heavy cream and salmon and so on and so forth. I would adore this dish!
I think you would, too!
Love curry, looks tops Chef Mimi!
That salmon looks perfect. And I do like fish and curry. Delicious.
I use curry on white fish or even salt cod, but with a gentler hand!
Yes, I have a Goan curry sauce I like with fish, made with coconut milk and comparatively mild. I tend to only have fish curry at home though as I find some restaurants overcook the fish.
That is my biggest pet peeve!
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.
Reblogged this on A single serving and commented:
Simple, quick meal with Indian flavors.
Thanks, Mimi. I reblogged this–a great meal any season.
What a colorful and I’m sure flavorful fish dish. You are right, salmon can stand up to stronger seasonings.
Salmon is tied with tuna in my book for first place!
This sounds so incredibly good, Mimi! I, too, love Penzeys – my weekly visits to the store show my weakness…
Ha! I have to order online, but I’ve never had problems.
Salmon is my favourite fish. Love the idea of the curry seasonings with it. What a beautiful dish.
Thank you Virginia! I love salmon and tuna – it would be hard to pick first place!
Oh seared tuna can be amazing.
This looks beautiful. Thanks for sharing Mimi. I hope your little granddaughter is well. Emma xx
Thank you! Charlotte is kind of a maniac! HOw’s Alice?
Reblogged this on mamabatesmotel.