The leftover curry and orange sauces can also be sprinkled on roast lamb, chicken, vegetables and fish. Amazing Seafood Recipes

Chef Monica Pope
Monica Pope
August 1996


Recipe Summary



Curry and Orange Sauces


Instructions Checklist
  • In a small dry skillet, stir the curry powder over moderate heat until fragrant, about 2 minutes. Transfer to a bowl and stir in 3/4 cup of the peanut oil. Let stand overnight.

  • In a small bowl, combine 1 teaspoon of the shallots, 1 teaspoon of the ginger, 1/4 cup of the rive vinegar, the lime juice, soy sauce and honey. Whisk in the curry oil in a thin stream until emulsified, then season with salt and pepper.

  • In a nonreactive saucepan, combine the orange juice and jalapeños with the remaining 2 tablespoons shallots and 2 tablespoons ginger. Boil over moderately high heat until reduced to 1/2 cup, about 30 minutes; let cool. Meanwhile, peel the orange with a sharp knife, removing all the bitter white pith. Cut between the membranes to release the sections.

  • Add the orange sections, red wine vinegar and remaining 2 teaspoons rice vinegar to the orange juice reduction. Gradually whisk in the remaining 1 tablespoon peanut oil, the olive oil, sesame oil and season with salt and pepper.

  • Preheat the oven to 350°. Lightly brush a nonstick baking sheet with olive oil. Heat the 3 tablespoons oil in a large skillet. Season the salmon with salt and pepper and press 1 side of the fillets into the chopped pistachios. Add 3 fillets to the skillet, pistachio sides down, and cook over high heat until lightly golden, about 2 minutes. Carefully transfer the salmon to the baking sheet, nut sides up, and repeat with the remaining 3 fillets. Bake for 6 to 8 minutes, or until the flesh flakes but is still slightly opaque in the center. Let rest on the baking sheet for 5 minutes before serving.

  • In a small, nonreactive saucepan, heat 1/3 cup of the curry sauce. In a large bowl, combine the spinach, carrots, leeks and red pepper and toss with the warm curry sauce. Spoon the vegetables onto 6 plates and top with the salmon. Drizzle each plate with about 1 1/2 tablespoons of the orange sauce and sprinkle with the sesame seeds.

Make Ahead

The curry and orange sauces can be refrigerated separately for up to 3 days. Let return to room temperature before serving.

Suggested Pairing

Go for a distinctive white Burgundy from France or a well-balanced California Chardonnay.