Scottish Salmon with Curry Beurre Blanc
Presented by Youell’s Oyster House
- 4-6 oz. portions of skinless Scottish salmon fillet
- 2 T olive oil
- 1 T butter
- Sea salt, pepper, fresh thyme to taste
Curry beurre blanc:
- 2 peeled and finely diced shallots
- 1 1/2 cups white wine
- 1 stick butter
- 1 1/2 cups heavy cream
- 3 T yellow curry powder
- Salt and pepper to taste
Preheat oven to 400°F. Season salmon fillets on both sides with salt pepper and freshly chopped thyme. Heat olive oil and butter in large sauté pan until smoking. Place salmon fillets, skin side up, in pan. Sear for two minutes. Then, turn over fillets and sear for another minute. Transfer fillets from pan to baking sheet and finish in oven for 5 to 7 minutes. While salmon is baking, begin sauce.
For the curry beurre blanc: In medium saucepan combine shallots and white wine. Turn heat to high and bring to a simmer then lower heat to medium, reducing by one third. Cut butter into tablespoon size chunks and blend into white wine shallot reduction with whisk. Once butter has emulsified, add cream and continue to whisk. Whisk in the curry powder, salt and pepper to taste and remove from heat.
When sauce is done immediately spoon onto plates. Remove salmon from oven and place atop curry sauce. May be served with mashed potatoes, risotto or jasmine rice and your vegetable of choice.
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As seen in the 2014 Issue
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