Garam Masala Seared Salmon With Coconut-Curry Butter

• 34 cup dry white wine
• 12 cup heavy cream
• 13 cup coconut milk
• 2 tablespoons regular curry powder (the yellow kind)
• 1 cup cold unsalted butter (cut into pieces)
• kosher salt, to taste
• 14 cup vegetable oil
• 8 (6 ounce) salmon fillets (King and Coho work well)
• 2 tablespoons garam masala

1. Pour white wine, cream and coconut milk into a saucepan.
2. Whisk in curry powder.
3. Bring to a light boil over medium-high heat (whisking constantly), then reduce heat to medium-low and simmer until the liquid has reduced to 1/2 cup (about 10 minutes).
4. Stir very frequently to prevent the mixture from burning.
5. 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.
6. Do not allow the mixture to boil at this point or it will separate.
7. When the butter has been incorporated, season to taste with salt, cover, and set aside to keep warm.
8. Heat the oil in a saute pan over medium-high heat until it begins to smoke.
9. While the oil is heating, lightly season both sides of the salmon with garam masala and salt to taste.
10. Sear the salmon in the hot oil for 3-4 minutes on one side, then turn over and continue cooking for 2-3 minutes until done.
11. Briefly drain on paper towels to absorb the excess oil and then serve immediately with the curry-butter sauce.

white wine, heavy cream, coconut milk, regular curry, cold unsalted butter, kosher salt, vegetable oil, salmon, garam masala

Taken from www.food.com/recipe/garam-masala-seared-salmon-with-coconut-curry-butter-235663 (may not work)