Curry Crusted Salmon with Orange Champagne Sauce

INGREDIENTS		4 Servings
4 each		Salmon fillets, 6 - 7 ozs. each, skinless, pin bones removed
as needed		Cooking oil, to sauté
For the curry crust:
1/2 cup		Flour
1/2 tsp.		Curry powder
1/8 tsp.		Salt
1/8 tsp.		Pepper
For the Orange Champagne Sauce:
2 ozs.		Butter
1/2 tsp.		Shallot, minced
1/4 tsp.		Garlic, minced
3 ozs.		Champagne
1 tsp.		Orange rind, julienne cut
1/4 cup		Orange juice
1/2 cup		Chicken stock or fish stock, slightly thickened
¼ cup		Heavy cream
to taste		Salt
to taste		Pepper
to garnish		Fresh parsley, chopped
to garnish		Orange rind, julienne cut

METHOD
1.	Prepare Curry Crust by combining flour, curry powder, salt and pepper, mix thoroughly. Preheat oil in sauté pan over medium heat. Lightly salmon fillets in curry flour. Sauté over medium heat until cooked through and golden brown (approximately 5 - 6 minutes on each side). Remove cooked salmon fillets and reserve keeping warm. Drain oil from sauté pan. Add butter and return pan to medium heat. Add shallots and garlic sauté briefly, do not brown. Deglaze with champagne; simmer to reduce liquid by 1/2. Add julienne orange rind, orange juice and chicken stock. Bring to a simmer and reduce heat. Simmer until sauce thickens slightly. Stir in cream. Season with salt and pepper. Place cooked salmon fillets on warm serving plates or platter. Top with Orange Champagne Sauce, parsley and julienne orange rind.

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