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Perfect Uni-Lateral Salmon with Coconut Curry Sauce

Recipe by Bon Appétit

A restaurant‑quality salmon cooked using the uni‑lateral method for a custard‑like texture, paired with a bright coconut‑Madras curry sauce and lightly blanched spring vegetables. The technique keeps the fish moist, avoids albumin lumps, and delivers a delicate, medium‑rare finish.

MediumFusionServes 4

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Source Video
23m
Prep
37m
Cook
10m
Cleanup
1h 10m
Total

Cost Breakdown

$23.55
Total cost
$5.89
Per serving

Critical Success Points

  • Maintain low, steady heat for the uni‑lateral cooking; avoid boiling the water.
  • Baste the top of the salmon with a metal skewer to prevent albumin clumping.
  • Strain the coconut curry sauce for a smooth, glossy finish.

Safety Warnings

  • Steam from the pan can cause burns – keep face away and use a lid handle.
  • The metal skewer becomes hot; use a towel or tongs when handling.
  • Do not leave the pan unattended while the water is simmering.

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