Pan-Fried Salmon in Curry Cream Sauce

 Pan-Fried Salmon in Curry Cream Sauce

Pan-Fried Salmon in Curry Cream Sauce

Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1 tbsp olive oil or butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, for color)

For the Curry Cream Sauce:

• 1 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp turmeric (optional, for color)
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1/2 cup chicken or vegetable broth
• 1 tsp honey or sugar (balances flavors)
• 1 tbsp lemon juice
• Fresh cilantro or parsley for garnish (optional)

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Instructions:

1. Season the Salmon: Pat the salmon dry and season both sides with salt, pepper, and paprika.
2. Pan-Fry the Salmon: Heat olive oil or butter in a large pan over medium-high heat. Cook salmon for 3–4 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
3. Make the Sauce: In the same pan, melt 1 tbsp butter, then add the onions and cook until soft. Add garlic, curry powder, and turmeric, stirring for 30 seconds until fragrant.
4. Simmer: Pour in the broth and let it reduce for 2 minutes. Stir in the heavy cream (or coconut milk), honey, and lemon juice. Simmer for 3–4 minutes until slightly thickened.
5. Combine & Serve: Return the salmon to the pan and spoon the sauce over the fillets. Let it heat through for 1–2 minutes.
6. Garnish & Enjoy: Sprinkle with fresh cilantro or parsley and serve with rice, mashed potatoes, or steamed vegetables.