Pan-Fried Salmon in Curry Cream Sauce Recipe
Ingredients: ½ cup heavy whipping cream, 1 teaspoon mild curry powder, 1 teaspoon lemon
juice, 2 pinches ground ginger, 2 (4 ounce) salmon fillets, salt and freshly ground
black pepper to taste. In a pan, combine cream, ginger, lemon juice, and curry
powder. Over medium heat, bring to a boil. Slide the fish into the cream and turn
the heat down to low. If the thickness of the fillets varies, cook the fish covered
for approximately 12 minutes or until it flake easily with a fork.
Turn once or twice during cooking. Add pepper and salt for seasoning.
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