Salmon is ideal for a buffet, whether dished up hot from the oven or roasted ahead and served cold.
Curry-glazed salmon & herbed yogurt sauce
2
PREP TIME
10 min
Makes
10 servings
* PLUS Broiling Time: 15 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 304,
- Protein
- 24.3 g,
- Carbohydrates
- 15.8 g,
- Fat
- 15.6 g,
- Sodium
- 456 mg.
FILED UNDER: Dinner dinner party fish Healthy Recipes lunch potluck roast seafood
