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.