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Salmon with curried rum and Vanilla Sauce

This recipe is one that's ideal for use with whole vanilla beans, and it produces a delicious but very rich dish.


● 1-1/2 cups dry white wine

● 1 tablespoon of Thai green curry paste

● 1/4 cup heavy cream or substitute full-fat coconut milk

● 1 tablespoon chopped fresh ginger

● 1 tablespoon chopped garlic

● 1/2 teaspoon Vanilla Bean Paste

● 1/4 cup amber-colored rum

● 1/2 stick cold butter, unsalted

● Four 6-ounce salmon filets, skin removed

● Salt and pepper to taste

● Fresh chives or parsley chopped fine, plus lemon slices for garnish

● 1–1/2 tablespoons olive oil

● 1 fairly large shallot, chopped


● To prepare the sauce used in the dish, take the following steps: heat some olive oil in a saucepan on a stove burner set to medium heat. Saute the shallots, ginger, and garlic until the shallots are tender and soft, then add the vanilla bean, wine, curry paste, and rum. Bring this mixture to a boil and then reduce it by half. Add the coconut milk, allow it to boil, and again reduce by half. Remove the sauce from the stove and whisk in the butter, then remove the vanilla bean and strain the mixture through a fine strainer. Add the vanilla paste, and season the sauce with salt and pepper. Place a small amount of sauce on each plate, put the salmon filets on the plates, and drizzle extra sauce over them. Add garnish of parsley or chopped chives.

● To prepare the salmon filets: grill the filets in dry white wine, and keep them warm until the sauce is ready to add on to them.

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