Salmon with Curry Cream Sauce
I've been making this sauce to serve with salmon for years. One of my favorite dinners is sautéed garlicky spinach, brown rice and Alaskan salmon with this curry sauce. It's so simple to make, elegant enough to serve to guests but still a little cozy as well. Rob and I recently had it with our 2013 Elkhorn Ridge Pinot Noir and they were wonderful together.
Servings: 6
- 1 T curry powder
- 1/2 t ground ginger
- 1 T fresh lemon juice perhaps a little more, to taste
- 2 cups heavy cream
- 1/2 t salt plus additional for the fish
- pinch of freshly ground black pepper plus additional for the fish
- 6 salmon fillets about 6 ounces each
- olive oil
Mix the curry powder, ginger and lemon juice into the cream. Season with salt and pepper. Heat the cream in a small saucepan until just boiling, stirring occasionally. Watch this carefully as the cream will suddenly boil over and you don't want that, it's a big mess. Just as its about to come to a boil immediately reduce the heat and simmer until reduced by a third.
Meanwhile cook the salmon. Preheat the oven to 450. Put the salmon on the baking sheet, brush with olive oil and season with salt and pepper. Bake the salmon until just cooked through, 5-7 minutes.
Check the seasoning of the sauce, this is where you might add just a touch more lemon, salt or pepper.
Serve the salmon with the warm sauce, passing the extra sauce in a small pitcher.