Seared Salmon with Indian-Inspired Cream Sauce

A creamy stovetop sauce accented with curry and saffron and made from chopped fresh Portobello and Porcini mushrooms, onions, fennel, celery, garlic, and chicken stock is a perfect complement for salmon.

• Preparation Time: 45 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 10 mins
• Calories: 599 Calories

Ingredients

• 1 tablespoon butter
• 1 cup heavy cream
• 2 cups chicken broth
• 1 teaspoon curry powder
• salt and black pepper to taste
• ½ cup diced celery
• 1 cup chopped portobello mushrooms
• 8 cloves garlic, minced
• ½ teaspoon saffron
• 2 medium onions, diced
• 4 (6 ounce) fillets fresh salmon
• 1 cup fresh porcini mushrooms, cleaned and sliced
• ½ cup diced fennel bulb
• 4 sprigs chopped fresh parsley for garnish
• 4 lemon slices for garnish
• 2 tablespoons thinly sliced green onion for garnish

Recipe Instructions

Step 1

Season each fillet with salt and pepper; set aside.

Step 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.

Step 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.

Step 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.