Garam Masala Seared Salmon with Coconut-Curry Butter

I went to Rouses about a week ago, and there was a promotion for the new aromatic rice here in NOLA, Jazzmen Rice. The rice was absolutely delicious! (I love Jasmine rice.) The curry and salmon that went with the rice was the best Indian fare I've ever had. (Actually my second time eating Indian) The chef had recipes ready to distribute, and even gave customers a brief rundown on how to create the dish. Well I lost the recipe, but managed to find a similar one online. Please note, I did tweak the recipe a bit to fit my own personal taste. So anyway, this is absolutely yummy, not too too healthy, but nonetheless - worth the effort... Happy Eating!


Ingredients:

• 3/4 dry white wine
• 1/2 cup heavy cream
• 1/3 coconut milk
• 2 tablespoons curry powder
  
• 1 cup cold, unsalted butter, cut into pieces
• kosher salt to taste
• 1/4 cup EVOO
• 8 (6 ounce) fillets Alaskan king salmon
• 2 tablespoons garam masala

Notes: a) I used dry - semi sweet white wine, flavor still yum-o. b) I used the whole can of coconut milk. c) I added a lot of curry and salt at the end. d) I used more salmon than suggested. e) Garam masala is not sold at Rouses! (I just used salt, pepper, and garlic granules on my salmon) Later bought it by the oz. at Whole Foods.

Directions:

1. Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
2. When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
3. Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
4. Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.