Pairs well with Salmon Fillet with Coconut Curry Sauce
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Salmon Fillet with Coconut Curry Sauce
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A delicate and precise French cooking method for salmon fillet, paired with a vibrant coconut curry sauce and spring vegetables. This recipe showcases the technique of cooking salmon unilaterally for a custard-like consistency, complemented by a spiced and creamy sauce.
00:30:00 total
Serves 2
medium
Seafood Main
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Ingredients
- salmon fillet - watch the video to see (from the Faroe Islands, room temperature)
- fine sea salt - to taste
- water - a little (for cooking salmon)
- butter - a bit
- shallot - 1 (thinly sliced)
- garlic - 1 (clove)
- fresh ginger - watch the video to see (thinly sliced)
- oil - a bit (for sautéing)
- white wine - a bit
- coconut milk - watch the video to see
- Madras curry powder - to taste
- water - a little (for sauce)
- lemon juice - to finish
- chives - to taste (for garnish)
- cauliflower - watch the video to see (for serving)
- carrots - watch the video to see (for serving)
- turnips - watch the video to see (for serving)
Instructions
- Prepare the Salmon: Ensure salmon fillet is at room temperature and season with fine sea salt.
- Cook the Salmon: Cook salmon unilaterally with a bit of water and butter in a pan over low heat, avoiding flipping to ensure a custard-like consistency.
- Make the Coconut Curry Sauce: Sauté thinly sliced shallot, garlic, and ginger in oil. Add white wine, coconut milk, and Madras curry powder. Simmer and then strain for a smooth sauce.
- Assemble the Dish: Gently plate the salmon, garnish with chives, and surround with spring vegetables. Finish with a whisked coconut curry sauce and lemon juice.
- Serve: Serve the salmon fillet with the coconut curry sauce and vegetables, ensuring the salmon is showcased beautifully on the plate.
