Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped garlic
• 1 vanilla bean, split
• 1/4 cup amber colored rum
• 1 1/2 cups white wine
• 1 scant tablespoon Thai green curry paste (or more for more spiciness)*
• 1/4 cup heavy cream
• 1/2 stick cold butter, unsalted
• 6 4 to 6-ounce salmon fillets, skin removed
• Salt and pepper to taste

Instructions

Prepare salmon fillets and grill, bake or poach the salmon fillets until just done while making the sauce. Keep warm until sauce is complete.

Heat oil in a saucepan over medium heat. Saute onion, garlic and ginger until onion is soft, about 5 minutes. Add vanilla bean, wine, rum and curry paste. Bring to a boil and reduce by half. Add cream, return to a boil, and reduce by half again.

Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Pass sauce through a fine strainer. Season to taste with salt and pepper.

Puddle a small amount of sauce on each plate. Place the salmon fillets on sauce, and then pour sauce over tops of fillets. Garnish with chopped chives or parsley and lemon slices.

* Can be found in Asian specialty stores

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