Japanese-Style Creamy Curry Salmon with Yogurt Potato Salad

Steps

1. 1
   Season the salmon with white wine, sugar and salt, then pan-sear skin-side down until golden and crisp before flipping to finish cooking, removing any fishy taste and adding flavor.
2. 2
   Boil and mash the potatoes, then mix with yogurt, mayonnaise, dijon mustard, and chopped garlic and onion.
3. 3
   Fry the bacon until crisp, chop it, then fold into the potato salad along with boiled egg and cilantro, seasoning with salt and pepper.
4. 4
   Sauté onion and cabbage until soft, then add dashi stock, curry powder, mirin, soy sauce and heavy cream, simmering into a rich curry cream sauce.
5. 5
   Add the seared salmon and blanched snow peas to the sauce, stir in butter for a silky finish, and season with salt and pepper to complete.
6. 6
   Slice the baguette into thick pieces, brush with olive oil, and toast or pan-fry until fragrant for dipping in the sauce.
7. 7
   Plate the curry cream salmon, yogurt potato salad and toasted baguette together, and enjoy dipping the bread into the sauce for the best flavor.