Salmon With Curried Rum And Vanilla Sauce Recipes

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SALMON WITH CURRIED RUM AND VANILLA SAUCE



Salmon with Curried Rum and Vanilla Sauce image

Provided by Patricia Rain

Number Of Ingredients 13

1-1/2 tablespoons olive oil
1 fairly large shallot, chopped (can substitute 1 small-to-medium onion)
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
1 Vanilla Bean, split or, 1/2 teaspoon Vanilla Bean Paste
1/4 cup amber colored rum
1 1/2 cups dry white wine
1 scant tablespoon Thai green curry paste (or more for more spiciness)*
1/4 cup heavy cream or substitute full-fat coconut milk
1/2 stick cold butter, unsalted
4 6-ounce salmon fillets, skin removed
Salt and pepper to taste
Fresh chives or parsley chopped fine plus lemon slices for garnish

Steps:

  • Prepare salmon fillets and grill, or poach the salmon fillets in dry white wine until just done while making the sauce. Keep warm until sauce is complete.

SALMON WITH CURRIED VANILLA RUM-BUTTER SAUCE



Salmon With Curried Vanilla Rum-Butter Sauce image

I must say that the sauce is the star here and please don't feel limited to using it only with salmon. I've used it successfully with grilled shrimp and a roast chicken too.

Provided by Annacia

Categories     Curries

Time 42m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 medium onion, chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
1 vanilla bean, split
1/4 cup amber colored rum
1 1/2 cups white wine
1 tablespoon thai green curry paste (or more for more spiciness*)
1/4 cup heavy cream
1/4 cup cold butter, unsalted
6 (4 -6 ounce) salmon fillets, skin removed
salt and pepper

Steps:

  • Prepare salmon fillets and grill, bake or poach the salmon fillets until just done while making the sauce. Keep warm until sauce is complete.
  • SAUCE:Heat oil in a saucepan over medium heat. Saute onion, garlic and ginger until onion is soft, about 5 minutes. Add vanilla bean, wine, rum and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil, and reduce by half again.
  • Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.
  • Puddle a small amount of sauce on each plate. Place the salmon fillets on sauce, and then pour sauce over tops of fillets. Garnish with chopped chives or parsley and lemon slices.
  • * Can be found in Asian specialty stores.

Nutrition Facts : Calories 344.5, Fat 18.6, SaturatedFat 8.4, Cholesterol 85.5, Sodium 159.6, Carbohydrate 4.2, Fiber 0.4, Sugar 1.4, Protein 23.6

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