1

Place the cream and coconut milk into a saucepan; whisk in the garam masala powder.

2

Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.

3

When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated.

4

Do not allow the mixture to boil or else it will separate.

5

When the butter has incorporated, season to taste with salt and set aside to keep warm.

6

Heat the coconut oil in a sauté pan over medium-high heat until it begins to smoke.

7

While the oil is heating, season both sides of the salmon with garam masala and salt.

8

Place the salmon in the hot oil (skin side down if you have skin on) and cook the salmon in the hot oil for 3 to 4 minutes on one side, flip and cook for 2 to 3 minutes or until done and salmon is no longer opaque inside

9

Place the salmon into a serving dish and spoon over garam masala sauce.

10

Store in separate airtight containers in the fridge for up to 4 days. To reheat, place salmon in a cast iron skillet over medium-high heat for 5 minutes or until heated through.

11

Gently reheat the sauce in a saucepan over low heat until warm.

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