1–1/2 tablespoons olive oil
1 fairly large shallot, chopped (can substitute 1 small-to-medium onion)
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
1/4 cup amber colored rum
1 1/2 cups dry white wine
1 scant tablespoon Thai green curry paste (or more for more spiciness)*
1/4 cup heavy cream or substitute full-fat coconut milk
1/2 stick cold butter, unsalted
4 6-ounce salmon fillets, skin removed
Salt and pepper to taste
Fresh chives or parsley chopped fine plus lemon slices for garnish
Prepare salmon fillets and grill, or poach the salmon fillets in dry white wine until just done while making the sauce. Keep warm until sauce is complete.
Heat olive oil in a saucepan over medium heat. Saute shallot, garlic and ginger until shallot is soft, about 5 minutes. Don’t allow shallot or onion to get too brown or to burn. Add vanilla bean, wine, rum and curry paste. Bring to a boil and reduce by half. Add cream or coconut milk, return to a boil, and reduce by half again.
Remove sauce from heat and whisk in butter, 1 tablespoon at a time. Remove vanilla bean if using, and press the sauce through a fine strainer. Add vanilla paste if using, then season sauce to taste with salt and pepper.
Puddle a small amount of sauce on each plate. Place the salmon fillets on sauce, and then pour sauce over tops of fillets. Garnish with chopped chives or parsley and lemon slices.
* Can be found in Asian specialty stores and frequently in large supermarkets.