Salmon with Curried Vanilla Rum Butter Sauce
Elevate your seafood dinner with this exquisite recipe for Salmon with Curried Vanilla Rum Butter Sauce—a dish that seamlessly blends bold fusion flavors with a touch of elegance. Perfectly seared salmon fillets are paired with a velvety sauce made with exotic ingredients like fragrant curry powder, the delicate sweetness of vanilla bean, and the depth of dark rum, resulting in an irresistible balance of savory and aromatic notes. A splash of lime juice adds brightness, while fresh cilantro offers a vibrant finish. Ready in just 35 minutes, this gourmet recipe transforms a weeknight meal into a restaurant-quality experience. Serve over basmati rice or steamed vegetables for a complete, unforgettable plate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Salmon fillets, skin-on
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 medium Shallot, finely minced
- 2 cloves Garlic, minced
- 1 teaspoon Curry powder
- 1 bean Vanilla bean, split and seeds scraped
- 3 tablespoons Dark rum
- 1 cup Heavy cream
- 2 teaspoons Fresh lime juice
- 1 tablespoon Chopped fresh cilantro
- 4 servings Cooked basmati rice or steamed vegetables (optional, for serving)
Instructions
Season the salmon fillets with salt and black pepper on both sides. Let them sit at room temperature for 10 minutes while you prepare the sauce ingredients.
Heat olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down in the skillet and cook for 4-5 minutes, or until the skin is crispy and easily releases from the pan. Flip the fillets and cook for another 3-4 minutes, or until the salmon is cooked to your desired doneness. Remove the fillets from the skillet and set aside to rest.
Reduce the heat to medium and in the same skillet, melt 2 tablespoons of unsalted butter. Add the minced shallot and garlic, and sauté for 2-3 minutes until softened and fragrant.
Stir in the curry powder and the vanilla bean seeds, cooking for another 30 seconds to release their aroma.
Carefully add the dark rum to the skillet. Allow it to simmer for 1-2 minutes, letting the alcohol evaporate and the flavors meld.
Stir in the heavy cream and reduce the heat to low. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until slightly thickened.
Whisk in the remaining 2 tablespoons of butter and fresh lime juice to give the sauce a glossy finish. Taste and adjust seasoning with additional salt if needed.
Serve the salmon fillets on a bed of basmati rice or alongside steamed vegetables, if desired. Spoon the curried vanilla rum butter sauce generously over the salmon and garnish with chopped fresh cilantro.
Serve immediately and enjoy this fusion of rich and subtly spiced flavors!
Nutrition Facts
Calories |
3669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 3518 mg | 153% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 1.3 g | ||
| Protein | 191.2 g | 382% | |
| Vitamin D | 62.9 mcg | 315% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
