ABOUT   FAQS   ADVERTISE   CONTACT

Pan-Seared Salmon With Orange-Curry Sauce

Salmon is a versatile fish whose flavor marries beautifully with both fragrant spices and sweet elements. Here the salmon is seasoned with cumin and coriander, pan-seared and served with a sauce made with sautéed red onion, orange juice, apricot preserves, curry powder and a pinch of cayenne.

Pan-Seared Salmon With Orange-Curry Sauce

Pan-Seared Salmon With Orange-Curry Sauce

  • Ingredients:
  • 1 lb salmon fillet (1-inch thick), skin removed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Extra virgin olive oil
  • For the sauce:
  • 1 tablespoon butter
  • 2 tablespoons red onion, finely chopped
  • 1 teaspoon curry powder
  • Pinch of cayenne pepper
  • 3/4 cup orange juice
  • 2 tablespoons apricot preserves (or orange marmalade)
  • 1/2 teaspoon cornstarch

Preparation:
In a small bowl, mix the cumin, coriander, salt and pepper. Rub each side of the salmon with olive oil, season with the spice mixture, cut into 4 equal portions and set aside.

Prepare the sauce by heating the butter over medium heat. Add the onion and sauté until soft and translucent, 2 minutes. Sprinkle with the curry powder and cayenne, combine well and continue cooking until the curry is fragrant, 1 minute. Add the orange juice, reserving about 2 tablespoons in the bottom of the measuring cup. Whisk in the apricot preserves and cook until the mixture is completely liquified, 1 to 2 minutes.

Add the cornstarch to the reserved orange juice, whisk to blend and add to the pan. Increase the heat and bring the mixture to a boil, stirring constantly. As soon as the mixture has thickened to a syrup like consistency, transfer to a serving bowl and set aside.

Wipe out the pan and heat over medium-high heat. Once the pan is hot, add the salmon and cook until nicely seared on the first side, 2 to 3 minutes. Turn the salmon over, cover the pan and cook for an additional 3 to 4 minutes, or until the fish flakes easily but is still a slightly translucent in the center. Time may vary depending on the thickness of each piece, so remove thinner pieces from the pan a little sooner if needed.

To serve, spoon a little sauce onto each serving plate, add the salmon, then top with some additional sauce. Serve with steamed basmati rice that's been tossed with a little butter and fresh orange zest. Garnish with chopped fresh cilantro.

Makes 4 servings

comments & replies

What a beautiful salmon dish! We're always told to eat more fish right? YUM!

search our recipes

dinner tonight

Get the recipe

weekly recipe newsletter

entertaining ideas

Click Here!

popular posts

what to drink

Read Now!

unique finds

Shop Now!