Best 6 Salmon With Curried Vanilla Rum Butter Sauce Recipes

PAN-FRIED SALMON IN CURRY CREAM SAUCE

Steps:

• Combine cream, curry powder, lemon juice, and ginger in a skillet and bring to a boil over medium heat. Reduce heat to low and slide salmon into the cream. Cover and simmer until fish flakes easily with a fork, about 12 minutes depending on the thickness of the fillets. Flip 1 to 2 times while cooking. Season with salt and pepper.

CURRIED SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, garlic powder, curry powder, lemon-pepper, Worcestershire sauce and Liquid Smoke if desired; add the salmon. Seal bag and turn to coat. Refrigerate for 1 hour. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on rack. Grill, covered, over medium heat or broil 4 in. from the heat until fish flakes easily with a fork, 10-12 minutes.

SALMON WITH CURRIED RUM AND VANILLA SAUCE

Steps:

• Prepare salmon fillets and grill, or poach the salmon fillets in dry white wine until just done while making the sauce. Keep warm until sauce is complete.

SALMON WITH CURRIED VANILLA RUM-BUTTER SAUCE

Steps:

• Prepare salmon fillets and grill, bake or poach the salmon fillets until just done while making the sauce. Keep warm until sauce is complete.
• SAUCE:Heat oil in a saucepan over medium heat. Saute onion, garlic and ginger until onion is soft, about 5 minutes. Add vanilla bean, wine, rum and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil, and reduce by half again.
• Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.
• Puddle a small amount of sauce on each plate. Place the salmon fillets on sauce, and then pour sauce over tops of fillets. Garnish with chopped chives or parsley and lemon slices.
• * Can be found in Asian specialty stores.

SALMON WITH YOGURT-CURRY SAUCE

Steps:

• If yogurt is very thin, put it in a cheesecloth-lined strainer over a bowl. Cut cucumber in half lengthwise and scoop out seeds. Chop flesh, sprinkle it with salt and put in a strainer over a bowl.
• If making spice mix (see note), combine all spices in a skillet and toast over medium heat until fragrant, about 2 minutes. Grind to a coarse powder in a spice mill.
• Put a skillet over medium heat; if it is other than nonstick, add oil. Season fish with salt and pepper and add it to pan; raise heat to medium high. Combine cucumber with yogurt and one tablespoon of spice mix in a bowl; taste and adjust seasoning.
• After salmon has cooked for 4 minutes, turn it and cook on other side another 2 to 5 minutes. Serve, browned side up, with sauce and lime on the side.

SALMON ROASTED IN BUTTER

Steps:

• Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.
• Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
• Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.