This flavour packed meal is made with homemade coriander curry butter.


  • 4 salmon fillets, pin-boned (or firm white fish fillets)

  • 2 tsp Keen's curry

  • 1 tbsp vegetable oil

  • Salt

  • 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, 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.

  • 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.

  • 4.

    Serving suggestion

  • 5.

    Serve with steamed rice and baby beans or a fresh salad if desired. Curry butter suitable for the freezer and microwave

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1027kj
  • Fat Total 75g
  • Saturated Fat 24g
  • Protein 81g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 990mg

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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