Garam Masala Seared Salmon With Coconut-Curry Butter

1. 1

   Pour white wine, cream and coconut milk into a saucepan.

2. 2

   Whisk in curry powder.

3. 3

   Bring to a light boil over medium-high heat (whisking constantly), then reduce heat to medium-low and simmer until the liquid has reduced to 1/2 cup (about 10 minutes).

4. 4

   Stir very frequently to prevent the mixture from burning.

5. 5

   When the liquid has reduced, turn heat to low and whisk in the butter (a few cubes at a time) until all of the butter has been incorporated.

6. 6

   Do not allow the mixture to boil at this point or it will separate.

7. 7

   When the butter has been incorporated, season to taste with salt, cover, and set aside to keep warm.

8. 8

   Heat the oil in a saute pan over medium-high heat until it begins to smoke.

9. 9

   While the oil is heating, lightly season both sides of the salmon with garam masala and salt to taste.

10. 10

    Sear the salmon in the hot oil for 3-4 minutes on one side, then turn over and continue cooking for 2-3 minutes until done.

11. 11

    Briefly drain on paper towels to absorb the excess oil and then serve immediately with the curry-butter sauce.

* Per serving · 4 servings · Values may vary.

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