Garam Masala Seared Salmon with Coconut Curry Butter

OK, with a freezer full of Salmon, i am trying to come up with 100 different ways to cook salmon. So far I am on a roll of DELICIOUS recipes. A few days ago, I added a FAVORITE to my cookbook! And when I say delicious I mean WOW! All three of my boys gobbled up this salmon and Kaden asked for me to make it the next day because it was "sooooo good". Keith said there was only one problem with it.... I didn't double the recipe!  It is super easy and fast. I loved the salmon by itself and with the curry too. These would make awesome tacos without the curry....just a thought. I didn't mix the curry with the salmon, I let people do that on their own, that way the salmon didn't get soggy. plus there was some curry butter left so the next day I seared up some chicken and added used it with the curry and it was delicious too! I served it with white rice.

Garam Masala Seared Salmon with Coconut Curry Butter
3/4 cup dry white wine (I didn't have this I used Apple juice)
1/2 cup heavy cream
1/3 cup coconut milk
2 TBSP curry powder
1 cup COLD unsalted butter( I only had salted butter) cut into pieces
Kosher salt to taste
1/4 cup vegetable oil
8 fillets of Salmon
2 TBSP garam Masala
Kosher salt to taste

Pour wine, cream, and coconut milk into saucepan. season with curry powder. Bring to a light boil over Medium heat. Then reduce to medium low and simmer till reduced to about 1 cup. About 10 minutes. When reduced turn to low and add butter. whisk in till all butter is melted and mixed well. DO NOT let it boil or it will separate.  Season to taste with salt and set aside. Keep warm.

For Salmon, (I had to fillet the skin off and since I am NOT good at filleting fish, they ended up in chunks but I liked it that way better for the curry and Rice. So you can either use fillets or chunks.

Heat oil in saute pan over medium high heat. while oil is heating, season fish with garam masala and salt.  Place in oil. sear for 3-4 minutes on each side till done. Drain on paper towel. Serve with curry butter and rice. Enjoy!