Seared Salmon With Indian Inspired Cream Sauce Recipes

SALMON WITH GARLIC CREAM SAUCE

Salmon with Garlic Cream Sauce image

Perfectly pan-seared salmon served with the most irresistible garlicky cream sauce with sneaked in spinach!

Provided by Chungah Rhee

Categories entree

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (6-ounce) salmon fillets
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons unsalted butter
2 cloves garlic, minced
1 medium shallot, diced
2 tablespoons all-purpose flour
1/4 cup dry white wine*
3/4 cup chicken stock
3/4 cup half and half
3 cups baby spinach
2 tablespoons chopped fresh dill
1 lemon, cut in wedges

Steps:

Using paper towels, pat both sides of the salmon fillets dry; season with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Add salmon fillets to the skillet, skin side up, and cook until golden brown and a crust has formed, about 4-5 minutes. Using a fish turner, flip, and cook for an additional 4-5 minutes, or until desired doneness. Remove and keep warm. Reduce heat to low; add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock and half and half until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste. Stir in spinach until wilted, about 1-2 minutes. Return salmon to the skillet; sprinkle with dill. Serve immediately with lemon wedges.

SEARED SALMON WITH INDIAN-INSPIRED CREAM SAUCE

Seared Salmon with Indian-Inspired Cream Sauce image

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.

Provided by IMANKAY

Categories Indian Recipes

Time 1h10m

Yield 4

Number Of Ingredients 17

Ingredients

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
½ cup diced fennel bulb
½ cup diced celery
1 teaspoon curry powder
½ 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

Steps:

Season each fillet with salt and pepper; set aside.
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.
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.
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.

Nutrition Facts : Calories 598.7 calories, Carbohydrate 16.5 g, Cholesterol 181.8 mg, Fat 44.7 g, Fiber 3.9 g, Protein 34.3 g, SaturatedFat 20.7 g, Sodium 664.5 mg, Sugar 4.4 g

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