Full Recipe
Author
Curio Kitchen | 2025-03-21
Description
We love poached salmon — its delicacy seems perfect for spring — and Vadouvan's bold and subtle flavors pair beautifully with it. If you'd rather bake, broil, or grill the fish, do so but keep the preparation simple.The curried, almond-based sauce is a snap to make (no stove time!). It's something like an aioli and you'll be happy using leftovers atop grilled chicken or vegetables, in sandwiches or tuna salad, or as the base for a curried salad dressing. The sauce keeps in the fridge for about a week but will thicken some; simply whisk in a few drops of warm water to thin it.
