Ingredients:

4 salmon fillets, 6 to 7 ozs. each, skinless, pin bones removed

As needed:Cooking oil, to saute

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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 ounces champagne

1 tsp. orange rind, julienne cut

1/4 cup orange juice

1/2 cup chicken stock or fish stock, slightly thickened

1/4 cup heavy cream

To taste: salt

To taste: pepper

To garnish: fresh parsley, chopped

To garnish: orange rind, julienne cut

Method: Prepare Curry Crust by combining flour, curry powder, salt and pepper, mix thoroughly.

Preheat oil in saute pan over medium heat. Lightly salmon fillets in curry flour. Saute over medium heat until cooked through and golden brown (approximately 5 to 6 minutes on each side).

Remove cooked salmon fillets and reserve keeping warm.

Drain oil from saute pan. Add butter and return pan to medium heat. Add shallots and garlic -- saute 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 Sauces, parsley and julienne orange rind.

Makes 4 Servings