Seared Salmon with Indian-Inspired Cream Sauce

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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
• 1/2 cup diced fennel bulb
• 1/2 cup diced celery
• 1 teaspoon curry powder
• 1/2 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the salmon fillets dry and season both sides with salt and black pepper. Melt the first tablespoon of butter in a large skillet over medium-high heat, add the salmon, and sear about 3 minutes per side until golden. Transfer to a plate.

2. In the same skillet, melt the second tablespoon of butter over medium heat. Add the diced onions, celery and fennel and cook about 5 minutes, stirring, until softened.

3. Stir in the minced garlic, curry powder and saffron and cook 1 minute. Add the chopped portobello and sliced porcini mushrooms and cook about 5 minutes until tender and their liquid has evaporated.

4. Pour in the chicken broth and simmer about 8 minutes until reduced by about half. Stir in the heavy cream and simmer about 4 minutes until the sauce lightly thickens. Season with salt and black pepper to taste.

5. Return the salmon and any juices to the skillet, spooning sauce over the top. Cover and cook 4 to 6 minutes over low heat until the fish is opaque and flakes, or reaches 145°F (63°C) in the thickest part.

6. Garnish with the chopped parsley, lemon slices and sliced green onion, and serve the salmon with the sauce spooned over it.