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Ingredientes
- 6 x (4 to (6-oz) salmon fillets, skin removed
- 1 Tbsp. extra virgin olive oil
- 1 med onion, minced
- 1 Tbsp. fresh ginger, minced
- 1 Tbsp. garlic, minced
- 1 x vanilla bean, split
- 1/4 c. amber-colored rum
- 2 c. white wine
- 1 x scant Tbsp. Thai green curry paste (see Note)
- 1/4 c. heavy cream
- 1/2 stk cool butter, unsalted
- Â Â Salt and pepper to taste
- 1 Tbsp. fresh chives, minced, Or possibly 1 Tbsp. parsley, minced
- 1/2 x lemon, sliced thinly
Direcciones
- Prepare salmon fillets and grill, bake or possibly poach fillets till just done while making sauce. Keep hot till sauce is complete.
- To make sauce: Heat oil in a saucepan over medium heat. Saute/fry onion, ginger and garlic till onion is soft, about 5 min. Add in vanilla bean, rum, wine and curry paste. Bring to a boil and reduce by half. Add in cream, return to a boil and reduce by half again.
- Remove sauce from heat and whisk in butter, 1 Tbsp. 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 salmon fillet on sauce and pour the rest of the sauce over top. Garnish with minced chives or possibly parsley and lemon slices.
- Note: Can be found in Asian specialty stores.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 721g | |
| Calories 1094 | |
| Calories from Fat 622 | 57% |
| Total Fat 70.73g | 88% |
| Saturated Fat 37.88g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 177mg | 7% |
| Potassium 904mg | 26% |
| Total Carbs 31.26g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 10.67g | 7% |
| Protein 4.07g | 7% |
