4
1 whole boneless salmon fillet
1/2 cup honey
2 tbsp Indian curry paste
1 tsp salt
1 cup Balkan-style plain yogurt, or sour cream
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh basil
2 tsp grated fresh ginger
1/2 tsp salt
1/2 tsp ground cumin
honey
curls of green onion
Place oven rack in top third of oven. Preheat to 500F (260C). In a bowl, stir honey with curry paste. Place salmon, skin-side down, on a foil-lined rimmed baking sheet. Smear mixture over salmon and sprinkle with salt. Roast in top third of oven until richly glazed and a knife tip inserted in centre of thickest part comes out warm, 15 to 20 min. Meanwhile, for sauce, stir yogurt, with herbs, ginger, salt and cumin. Taste and stir in a drizzle of honey if needed.
When fish is cooked, insert one or two large wide metal spatulas between skin and flesh of salmon. Gently and carefully lift fish onto a long platter, leaving skin on foil. Great warm or at room temperature. If making ahead, don't sauce fish. Wrap each separately and refrigerate overnight. Reheat fish in a low-heat oven until warm or serve cold straight from the refrigerator.
When ready to serve, spoon some of the sauce over hot or cold fish. Serve remainder in a small bowl. Sprinkle salmon with green onions.
Calories 304, Protein 24.3g, Carbohydrates 15.8g, Fat 15.6g, Sodium 456mg.
Salmon is ideal for a buffet, whether dished up hot from the oven or roasted ahead and served cold.