Barbeque Salmon with Coriander Curry Butter

Ingredients

• 4 salmon fillets, pin-boned (or firm white fish fillets)
• 2 tsp Keens Curry
• 1 tbsp vegetable oil
• salt
• CORIANDER CURRY BUTTER
• 1 tsp Keens Curry
• 1 tsp Cumin
• 90 g butter, softened
• 1 clove garlic, crushed
• 1 tbsp Coriander

Method

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 powder and oil; season with salt. Cook salmon on a heated oiled grill pan (or frying pan or barbecue) until browned on both sides and cooked as desired. (Salmon is best served a little rare in the centre.)
3. Top salmon with sliced coriander curry butter. Serve with steamed rice and baby beans, if desired. Curry butter suitable to freeze. Suitable to microwave.