Of course Salmon is a fish perfect on its own, but this luscious butter takes the dish to a new level with the velvety richness of the curried butter. Serve with some lovely steamed jasmine rice and green beans. Time save tip: make double and freeze for another day.
• 4 salmon fillets, (or firm white fish fillets)
• 2 tsp KEEN’S curry
• 1 tbsp vegetable oil
Coriander curry butter
• 1 tsp KEEN’S curry
• 1 tsp cumin
• 90g butter, softened
• 1 clove garlic, crushed
• 1 tbsp coriander
1. For the coriander curry butter, dry fry the curry powder and cumin in a small frying
pan until fragrant; cool. Combine curry mixture, butter, garlic and coriander in a small bowl.
Spoon mixture onto a piece of baking paper; roll into a log shape. Refrigerate or freeze until
2. Brush salmon with combined KEEN’S curry and oil; season with salt. Cook salmon on a heated oiled grill pan (or frying pan or barbecue) until browned on both sides and cook as desired. (Salmon is best served a little rare in the centre).
3. Top salmon with sliced coriander curry butter.