Salmon with Curry Coconut Sauce
Recipe Overview
Overview
Chef Eric Ripert’s approach to cooking salmon is nothing short of artistry. The technique he employs, known as uni lateral cooking, allows the salmon to cook gently from the bottom, resulting in a beautifully tender texture that melts in your mouth. The fish is seasoned simply with fine sea salt, ensuring that the delicate flavor of the salmon shines through without being overwhelmed.
The accompanying curry coconut sauce is a delightful blend of shallots, garlic, and ginger, which are sweated to release their flavors before being combined with white wine and coconut milk. This sauce not only adds a touch of spiciness but also balances the richness of the salmon, creating a harmonious dish that is both elegant and approachable.
As the salmon cooks, the careful attention to detail is evident. Chef Ripert emphasizes the importance of patience, allowing the fish to reach the perfect medium-rare without the risk of overcooking. The final plating showcases the vibrant colors of the sauce and the freshness of the accompanying vegetables, making it a feast for the eyes as well as the palate.
This recipe is a testament to the beauty of French cuisine, where precision and quality ingredients come together to create a memorable dining experience. Whether you’re hosting a dinner party or simply treating yourself to a special meal, this salmon dish is sure to impress.
Recipe Details
Steps & Tips
Prepare the salmon for cooking.
Tip: Let the fish come back to room temperature before cooking for even cooking.
Tip: Season the fish just before cooking to avoid cooking the flesh prematurely.
Add a little water and a bit of butter to a pan.
Place the pan on the griddle to cook the salmon slowly from the bottom.
Tip: Be patient while cooking; avoid boiling water to prevent overcooking the fish.
Slice a shallot very thinly.
Put oil in the pan and add the sliced shallots.
Add a clove of garlic and thinly sliced fresh ginger to the pan.
Tip: Sweat vegetables instead of searing them for a more delicate flavor in seafood sauces.
Add a bit of white wine to the pan.
Tip: Add white wine to balance the richness of coconut milk in the sauce.
Let the sauce come to a simmer.
Filter the sauce through a shinoa for a smooth texture.
Tip: Slow cooking helps prevent albumin from forming large chunks on the fish.
Baste the fish with the cooking liquid.
Tip: Cook fish to medium rare to avoid dryness and maintain flavor.
Remove the fish from the heat when cooked.
Use a napkin to absorb excess liquid from the fish.
Plate vegetables around the fish.
Whisk the sauce to incorporate air and add lemon juice.
Tip: Sauce around the fish to preserve its texture and color.
Tip: Decide how much sauce to use based on personal preference for flavor.
Serve the salmon with curry sauce and vegetables.
Ingredients
Ingredient: Fish
→ Substitution: Tofu
Ingredient: Dairy
→ Substitution: Coconut Cream
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Salmon from the Pharaoh Islands is known for its purity and lack of parasites.
- •Cooking salmon using the uni lateral technique ensures even cooking and a custard-like texture.
- •Sweating vegetables like shallots and garlic helps release their flavors without overpowering the dish.
- •Madras curry powder adds a vibrant color and complex flavor to the coconut sauce.
- •Basting the salmon helps maintain moisture and prevents the albumin from forming large chunks.
