Pan Fried Salmon In Curry Cream Sauce Food

SALMON COCONUT CURRY

Steps:

• Cut the salmon into 4 equal pieces. Pat both sides dry with paper towel and season it with salt & pepper.
• Add the oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Prep your carrots and broccolini.
• Cook the salmon, skin-side down, for 5 minutes. Flip it and cook for another 2-3 minutes (the fish should be almost done). If the fish is sticking at any point, give it a little longer to release naturally (don't force it).
• Take the salmon out of the pan and transfer it to a plate. If you don't want to eat the salmon skin, you can easily slide it off before adding the salmon back into the pan.
• Spoon some of the oil out of the skillet so you have about a tablespoon of it left in there.
• Add the onion to the skillet and sauté for about 3 minutes (should be getting lightly browned), then stir in the curry paste and garlic and cook for 1 minute.
• Add in the fish sauce, coconut milk, sugar, carrots, and broccolini. Let it gently bubble for about 5 minutes or so. The veggies should be tender-crisp, but you can cook them for a little longer if you prefer.
• Stir in the lime juice, then add the fish back to the pan. Season with more salt & pepper as needed. Let it warm through for a couple of minutes. Sprinkle with the basil and cilantro and serve immediately.

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.

PAN-FRIED SALMON

Steps:

• Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

PAN-FRIED SALMON

Steps:

• Bring the salmon to room temperature 10 minutes before cooking.
• Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
• The skin can be served or removed easily with a knife or spoon.
• Transfer to a plate and serve as desired.

EASY 1-PAN SALMON RED CURRY

Steps:

• First, prep salmon. Ideally, the skin is removed. If not, it can be removed later. Top with salt, coconut aminos, and chili garlic sauce to briefly marinate. Set aside.
• Heat a large rimmed skillet or pot over medium heat. Once hot, add oil or water. Then add shallot, ginger, and serrano pepper and sauté for 3-4 minutes, stirring occasionally. Next add garlic and cook for 1-2 minutes more, stirring frequently, lowering the heat if it begins to burn.
• Add red curry paste and sauté for 2 minutes, stirring frequently (turn down heat if browning or burning). Then add red bell pepper and a pinch of salt and sauté for 2-3 minutes. Add coconut milk and stir to combine. Then bring to a low simmer over medium heat. Cook for 2 minutes.
• Add coconut aminos and maple syrup, starting with the lesser amount and working your way up to taste. Taste curry and adjust flavor as needed, adding more salt to taste, coconut aminos for depth of flavor / umami, maple syrup for balance / sweetness, or curry paste for more intense curry flavor.
• Once you have the curry to your liking, add the salmon (see note below for separate pan/crispier skin option). Cover and cook through (~5 minutes).
• NOTE: If your salmon has the skin on, add the salmon skin side down. Cover and cook for 2-3 minutes, then carefully flip, peel off skin, and cook through. If you have trouble peeling the skin off, continue cooking; it should peel off once cooked through. For a third cooking option, see notes below.
• In the last 1-2 minutes of cooking, add the kale, cover, and cook until wilted. Serve as is, or with rice of choice, lime juice, and fresh herbs such as cilantro.
• Store leftovers covered in the refrigerator for 2-3 days and reheat on the stovetop or microwave. Not freezer friendly if salmon has been added (as it doesn't reheat well).

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.

SALMON WITH CREAMY WHITE WINE SAUCE

Steps:

• Heat the oil over a high heat in a frying pan (skillet).
• Add the salmon, skin-side down and cook for 2 minutes.
• Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
• Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
• Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
• Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
• Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.