In our opinion, fancy food doesn’t always have to be fancy, and food that’s simple to prepare doesn’t always make a simple dish. Take this recipe, for example, which couldn’t be simpler to make — or more luxurious on the plate. Quickly sear some salmon slices in a hot pan and then make a quick sauce for the fish using butter and of our Caribbean Curry sauce. The sauce’s aromatics, chilies and spices form a fabulous foundation, and the butter serves both as an emulsifier, an extending vehicle for the sauce’s spices and a means to calm the sauce’s habanero-based heat some. It’s a pretty rich dish, so we recommend keeping it as an appetizer, but the portion below could also be used as a main course — double or quadruple it if making it for a crowd. Feel free to substitute other seafood as well, like halibut, flounder, shrimp, clams, crab or lobster — all are equally excellent replacements for the salmon.
Here’s what we did:
4 oz. salmon
4 tablespoons butter
1 teaspoon vegetable oil
2 tablespoons Fat Cat Caribbean Curry
1/4 teaspoon salt
large pinch of black pepper
pinch of paprika
1/2 teaspoon chopped parsley (for garnish – optional)
Slice salmon into half-inch wide strips.
In a bowl, mix vegetable oil, salt, pepper and paprika. Add salmon strips to bowl and coat evenly with mixture.
Heat a pan over medium-high heat. Once hot, lay salmon strips in dry pan and sear, 30 seconds per side. Flip and sear other side, another 30 seconds, then remove salmon and set aside.
Turn off heat and take pan off burner so it cools down some. Once cooled a little, add butter and swirl until it’s evenly melted but not brown.
Add Fat Cat Caribbean Curry and swirl together to make a broken sauce. Do all this off the heat, so the butter doesn’t burn and sauce does not splatter.
Return salmon to pan (still off-heat) and use a spoon to coat fish with sauce.
Plate salmon, spooning the remaining sauce atop the fish to finish.
Garnish with a sprinkle of chopped parsley and enjoy.
Makes 2 appetizer portions or one main course.