BBQ Salmon with Coriander Curry Butter
4
peopleServes
20
minutesPreparation Time
20
minutes Stove TopCooking Time
Ingredients
- Coriander Curry Butter
- 1 tsp KEEN'S Traditional Curry Powder
- 1 tsp McCormick Cumin Seeds Ground
- 90 g butter, softened
- 1 clove garlic, crushed
- 1 tbsp finely chopped fresh coriander
- Salmon
- 2 tsp KEEN'S Traditional Curry Powder
- 1 tbsp vegetable oil
- 4 salmon fillets, pin-boned (or firm white fish fillets)
- McCormick Adjustable Grinder Sea Salt
- 1 tbsp coriander
Directions
- To make the coriander curry butter; cook KEEN’S Curry Powder and McCormick Cumin Ground in a small dry frying pan until fragrant, remove and allow to cool. Combine curry spice mixture, butter, garlic and coriander in a small bowl. Spoon the mixture along the edge of a piece of baking paper. Roll tightly to form a uniform log shape, twisting the ends to enclose. Refrigerate or freeze until just firm. Slice into rounds to serve.
- For the salmon; combine the KEEN’S Curry Powder and oil in a small bowl, brush salmon with this mixture and season with McCormick Sea Salt. Cook salmon on a pre-heated, HOT grill pan (frying pan or barbeque) turning once until browned on both sides. (Salmon is best served a little under cooked, in the centre).
- Serve salmon topped with sliced coriander curry butter.
