Salmon with an Indian twist
Broiled salmon with curried egg & spring onion sauce
I picked up this recipe in a Dublin newspaper years ago, and have made a few adjustments. Originally, the salmon is steamed, but I enjoy broiling it. You could also bake it — any method would do. The sauce takes longer to make than you might think — it’s the cooking down that’ll get ya — so leave yourself at least 45 minutes, you can always hold it over very low heat, or turn off heat completely and reheat. The dish is incredibly rich. I’ve cooked it for at least a dozen people, and every one of ‘em has just about died upon taking their first bite. Feel free to play with the seasonings — up the ante! xx Nora
1 small onion, finely chopped1 carrot, finely chopped
2 stalks celery, finely chopped
4 tablespoons butter
1 tablespoon curry powder (and/or an Indian spice mix)
1/2 cup white wine
1/2 cup chicken stock
2 bay leaves
Pinch black peppercorns
12 fl oz cream (1 & 1/2 cup)
4 x 6oz salmon fillets
2 boiled eggs, boiled for 6 mins, rinsed & roughly chopped
8 spring onions, finely chopped
Pinch paprika
Juice of 1 lemon
Salt & pepper
Sweat onion, carrot & celery in butter til soft & translucent. Add curry & cook 1 min. Add wine & stock, bay leaves & peppercorns. Reduce by 1/2, add cream. Cook gently til @ coating consistency. Check seasonings.
Season salmon, line a broiler pan with lightly greased layer of aluminum foil, and broil, skin side down, about 6 inches from heat, for about 7 mins, until fish flakes with a fork. Or steam 4-5 mins. Reheat sauce & add egg, spring onions, raisins & lemon squeeze.
Place salmon on plates, cover 1/2 w/ sauce. Sprinkle w/ paprika, serve w/ boiled new potatoes, green beans or buttered spinach.
You had me at salmon. I’m going to attempt this on the week
Source: ffffood
