curry salmon

I learned to make this dish from my best friend–actually I begged her to give me the recipe every time she served it. We’d dine in her candle-lit NYC garden surrounded by roses, honey suckle, fresh herbs and always a group of interesting people. Everyone loved this dish! 

Serve salmon over rice pilaf with a side of asparagus dripped in lemon butter (next post on Seduction Meals).

curry salmon

boneless salmon for two
3 tablespoons olive oil
2 shallots, finely chopped
3 cloves of crush garlic
a pinch of cayenne pepper
2 medium tomatoes, diced
3 tablespoons of curry (be sure it is fresh for the best flavor)
1 pint of light cream
salt and pepper to taste
1 box of Near East rice pilaf, original mix

Prepare the rice as per the range top directions.

Salmon: In a large skillet, heat olive oil over medium-high heat. Add shallots and garlic, stirring until soft. Add cayenne pepper and tomatoes. Stir ingredients; cooking for about 2-3 minutes. Add curry powder and cream, stir until well blended. Add two – three salmon pieces, skin down. Spoon the mixture over the salmon. There should be enough sauce to come at least 1/2 of the way up the sides of the salmon. Lower the heat to medium-low and cover tightly. Let simmer for 5 – 10 minutes or until salmon is cook to your liking. Test with a fork. Spoon mixture over the salmon from time to time.

Plating the Dish
Place a 1/2 cup or 1 cup of rice on each dish.  Place a piece of salmon on each plate next to the rice. Pour the sauce over the fish and the rice. Serve with a green vegetable. While this salmon dish is fast and easy to make, it is quite impressive in flavor and will have your amore whispering sighs of adoration in your ear.