Garam Masala Salmon with Coconut Curry Sauce

Combine white wine, heavy cream, and coconut milk in a saucepan; add curry powder for flavor. Heat the mixture over medium-high heat until it reaches a gentle boil, then lower the heat to a low simmer and let cook for 10 minutes or until it has reduced to half its original volume.

During this time, whisk in butter cubes one by one until all the butter has been incorporated into the sauce. Be careful not to let the mixture boil, as this can cause it to separate and lose its desired consistency. Once all the butter has been added, season with salt to taste and set the sauce aside to keep warm.

Meanwhile, heat oil in a skillet over medium-high heat until it starts to smoke and release its fragrant aroma. While the oil is heating up, sprinkle both sides of the salmon with garam masala and a pinch of salt.

Sear the salmon in the hot oil for 3 to 4 minutes on one side, then flip it over and continue cooking for an additional 2 to 3 minutes or until the salmon is cooked through. Remove it from the oil with a paper towel to absorb any excess oil, and serve immediately alongside the warm curry butter sauce.