" /> I taste: November 2005
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November 29, 2005

Salmon in Curry Sauce, modified

For two people
1 lb Salmon filet, boned and skinned
1 oz. butter
2 tsp. curry powder
1 cup heavy cream
1 small red bell pepper
1 small green bell pepper
2t. hot Mango Chutney

Core, seed and cut peppers into narrow slices lengthwise and cross cut them into 3 pieces each.
Microwave on high for a minute or two to soften them and set them aside.

Cut salmon into 1-2 inch, serving size portions and salt lightly. In a heavy skillet or low-sided saucepan, warm butter, and sweat* the salmon pieces, turning them once.

Sprinkle with curry powder, add the heavy cream, bring to a boil, cover and reduce heat secure a low simmer and let the salmon draw for 2-3 minutes.

Remove the salmon with a slotted spoon--keep warm and covered. Reduce the sauce to desired, medium-thick, consistence. Add the peppers, and chutney, salt to taste if needed and simmer 1 min.

Arrange the salmon on a plate or in a deep dish; serve sauce over the top.

Serve over rice . . . optional.

*Simmer on the lowest fire possible to achieve cooking without sauteeing. The idea is to "just exceed warming."

Posted by respeto at 9:58 AM

Tuna w/curry & pepper sauce

2 yellow peppers
½ - 1 tsp.powdered cumin or mild curry
4-6 Tuna steaks

Roast/blacken, then peel, seed and puree peppers.
Heat the cumin briefly, then mix with well with pepper puree.
Pan sear tuna to degree of doneness desired.
Serve sauce over, around or beneath tuna.

Posted by respeto at 9:57 AM