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Colors' Fillet of Salmon With Coconut Curry Sauce

Colors' Fillet of Salmon With Coconut Curry Sauce is a volume 8-10 oct 2005 recipe made with Salt And Fresh Ground Black Pepper, Salmon Fillets With Skin On, Olive Oil, Unsalted Butter, and Shallots. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• Salt And Fresh Ground Black Pepper
• 4
• 1 1/2 tbsp
• 1 1/2 tbsp
• 2
• 1/3 cup
• 13 1/2 oz
• 2 tbsp

Method (preview)

1. 1

   Preheat oven to 250 degrees F.

2. 2

   Lightly salt and pepper salmon fillets.

3. 3

   In a large skillet, heat 11/2 tablespoons olive oil and butter over medium-high heat.

4. 4

   Place fillets, skin side up, in skillet and cook about 2 minutes.

5. 5

   Turn and cook another 2 minutes.

6. 6

   Place in a baking dish and finish cooking in oven while you make sauce.

7. 7

   If needed, add a tad more olive oil to skillet. Reduce heat to medium.

8. 8

   Add shallots and cook, stirring, until shallots are soft and turning brown (caramelizing).

9. 9

   Add remaining ingredients and whisk well to make sure curry paste is fully integrated.

10. 10

    Bring to a simmer and cook, stirring occasionally, 12 to 15 minutes or until sauce thickens and is the consistency of very lightly whipped cream.

11. 11

    Watch as it begins to thicken and stir often to prevent it from sticking.

12. 12

    To serve, place a salmon fillet on each of 4 warmed plates. Divide sauce over salmon.

13. 13

    Cream of coconut can be found in the supermarket where the ingredients for mixed drinks are found.

14. 14

    Coconut milk is usually sold with other canned milks.

15. 15

    Contributed to the FareShare Gazette by Yardsalr; 11 October 2005. www.fareshare.net

16. 16

    Nutr. Assoc.: 0 0 0 0 0 0 0 0