This flavour packed meal is made with homemade coriander curry butter.
For the coriander curry butter, cook Keen's curry powder and cumin in a small dry 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 just firm.
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)
Top salmon with sliced coriander curry butter.
Serve with steamed rice and baby beans or a fresh salad if desired. Curry butter suitable for the freezer and microwave
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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