Ingredients
3/4 cup dry white wine
1/2 cup heavy cream
1/3 cup coconut milk
2 tablespoons curry powder
1 cup cold, unsalted butter, cut into pieces
kosher salt to taste
1/4 cup vegetable oil
8 (6 ounce) fillets salmon
2 tablespoons garam masala
Directions:
1. Pour white wine, cream, and coconut milk into a saucepan and season with curry powder. Bring mixture to a light boil over mediumhigh heat, then reduce heat to medium-low. 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 been incorporated. Do not allow the mixture to boil or else it will separate. When the butter has been added, 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.