Single-Sided Seared Salmon With Curry Butter SauceIngredients:
Four 6-oz. salmon fillets, skin-on, boneless
1 Tbsp. kosher salt
2 Tbsp.black pepper
2 Tbsp. olive or grapeseed oil
Steps
1. Preheat oven to 325 degrees.
2. Heat grapeseed oil in a nonstick, oven-safe skillet. You can substitute olive oil if you wish, but grapeseed oil is great for fish. It has a very light taste.
3. Season salmon with salt and pepper on both sides and place in skillet, skin side down. Do not move or shake the pan, as that will ruin the searing effect. Allow the skin to "crust" and place the pan in the oven. Bake for 5-7 minutes and remove from oven.
Curry Butter Sauce
Ingredients:
2 c. white wine
2 Tbsp. shallots, minced
2 tsp. garlic, minced
3 tsp. curry powder
1/2 c. heavy cream
4 oz. unsalted butter, room temperature
1 c. fresh peas
Steps
1. In a two-quart saucepan, combine the wine, shallots, garlic and curry powder and let reduce by two-thirds its volume.
2. Add heavy cream and allow to reduce for about five minutes. Once it's reduced, remove the pan from the heat.
3. Whip a little butter at a time into the reduction in the saucepan.
4. Add a little salt for taste, and then stir in a cup of fresh peas. If you can't find fresh peas, use frozen.
When you're ready to serve, gently (so as not to disturb the crust) remove the salmon from the pan and serve it skin side up over couscous, drizzled with a little Curry Butter Sauce.
Serves 4.
