Salmon with Curry & Ginger Sauce

Ingredients

¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon onion powder
¼ teaspoon paprika
4 fillets of salmon, 4 to 5 ounces each
2 tablespoons DaVinci® Extra Light 100% Pure Olive Oil
1 tablespoon softened butter
1 recipe Curry & Ginger Sauce (see accompanying recipe).
2 tablespoons parsley, chopped, for garnish

Curry & Ginger Sauce:
2 tablespoons DaVinci® Extra Light 100% Pure Olive Oil
1 carrot, peeled and diced
1 celery stalk, diced
1 white onion, peeled and chopped
1 garlic clove, finely chopped
1 piece fresh ginger, about 2½ inches in length, peeled and cut into ½-inch rounds
½ teaspoon red pepper flakes
2 teaspoons C&H® or Domino® Organic Blue Agave Nectar, or 1 tablespoon C&H® or Domino® sugar
1 cup sherry
1 cup clam juice
3 cups chicken stock
2 tablespoons lemon juice
1½ teaspoons curry powder
2 tablespoons water
1 teaspoon cornstarch
1 red bell pepper, cut into ¼-inch dice
3 tablespoons chopped fresh chives
3 tablespoons softened butter

Directions

Serves 4

To prepare the Salmon:

Make a spice mixture with the salt, pepper, onion powder and paprika. Sprinkle gently over both sides of the salmon fillets.

In a nonstick sauté pan, bring the olive oil to a sizzle over medium-high heat. Reduce the heat to low and add the salmon fillets. Cook for exactly 2½ minutes per side. During the last 2½ minutes of cooking, add the softened butter to the fish to baste and glaze it.



To prepare the Curry & Ginger Sauce:

In a saucepan, cook the olive oil over medium-high heat until it starts to sizzle. Add the carrot, celery, white onion, garlic, ginger, red pepper flakes and agave nectar. Reduce the heat to medium and cook, stirring well, for 3 to 4 minutes.

Add the wine and reduce by half (about 2 to 3 minutes), then add the clam juice, chicken stock and lemon juice.

Add the curry powder and stir well for a minute or so.

Bring to a boil over high heat, then reduce the heat to medium-low. Stir well, and cook the sauce, covered, over low heat for 45 to 50 minutes.

Strain the sauce, bring to a boil over medium-high heat, and add a slurry made of 2 tablespoons of water and 1 teaspoon of cornstarch. Stir well and reduce by a third (about 5 to 6 minutes), then reduce the heat to low. Add the diced peppers and the chives and cook the sauce, uncovered, for 5 more minutes.

Bring the sauce to a boil and add 3 tablespoons of softened butter. Turn off the heat and incorporate the butter into the sauce, stirring well.



To serve:

Serve the salmon in a dish, topped with the Curry & Ginger Sauce, and garnished with parsley. Enjoy with roasted green beans.