Smoked Paprika Infused Salmon and Coconut Saffron Sauce

Ingredients Needed

For the Fish

• 4 Each Salmon Filets, 1 inch Thick
• 2 Tsp Chief Brand Salt
• 2 Tsp Chief Brand Black Pepper
• 1 Tsp Chief Brand Roasted Geera Powder
• ¾ Tbsp of Chief Brand Smoked Paprika
• 3 Tbsp of Olive Oil

Coconut-Saffron Sauce

• 1 Tbsp of Olive Oil
• 1 Tbsp butter
• 2 Tbsp Minced onion
• 1 garlic clove, finely minced
• ½ Tsp of Chief Brand Turmeric
• ¾ Cup coconut milk
• ¼ Cup heavy cream
• ½ tsp pepper flakes
• 1 Tsp of Chopped Chadon Beni
• Salt and Black Pepper to taste

Method

Pat dry salmon filets with napkins to remove any excess moisture

Season with salt and black pepper first on both sides. Sprinkle on the geera and the smoked paprika. Massage these two spices onto the both sides and service areas of the fish.

In a medium sauté pan on high heat, add the olive oil and pan sear the salmon on both sides for approximately 2 minutes each and then turn off the stove. Leave salmon in hot pan to rest.

In a small saucepan over medium heat, add the olive oil and melt the butter.

Add the onions and garlic and cook for 2 minutes, stirring often.  Add the turmeric and cook for an additional 1 minute while stirring constantly. Add the coconut milk, heavy cream and pepper flakes. Bring to a simmer, and cook for 5 minutes stirring occasionally. Add the Chadon Beni and season lightly with salt and black pepper.  Spoon sauce over the salmon fillets and serve warm.