Seared Stuffed Salmon with Curry Cream Sauce

Spice up your salmon by stuffing it with herby spinach and topping it with a fabulous cream sauce. From Ashbell McElveen
By Ashbell McElveen
Seared Stuffed Salmon with Curry Cream Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 2 tbsp olive oil
  • 1 leek, sliced into julienne strips
  • 2 tbsp chopped parsley
  • 4 tbsp fresh coriander, chopped
  • 150 g hazelnuts, roughly chopped
  • 225 g spinach leaves
  • 4 salmon, 150g each
  • black pepper
  • 2 tbsp groundnut oil
  • 1 tsp black mustard seeds
  • 6 fresh curry leaves
  • 2 tbsp curry powder, (ideally Jamaican)
  • 1 clove garlic, very finely chopped
  • 300 ml double cream


1. Heat 1 tbsp olive oil in a heavy-based frying pan. Fry the leek, parsley, 2 tbsp chopped coriander until softened. Add the hazelnuts and the spinach. Cook until the spinach has just wilted.

2. Cut a small pocket in each salmon fillet. Fill each pocket with a portion of the spinach mixture. Season with salt and freshly ground pepper.

3. Heat remaining olive oil in a large heavy-based frying pan. Fry the salmon for around 3 minutes on each side until cooked through. Transfer to a serving dish and keep warm.

4. In a small frying pan heat the groundnut oil. Add the mustard seeds and cook for half a minute, then add the curry leaves and curry powder. Cook stirring for 1 minute.

5. Add the garlic and double cream. Cook stirring until simmering. Season with salt and freshly ground pepper and allow the sauce to reduce and thicken for 3-5 minutes, stirring now and then.

6. Pour the curry sauce over the stuffed salmon steaks, garnish with the remaining chopped coriander and serve at once.

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