Salmon Entertaining

Roasted salmon with crispy curry butter sauce and cucumber and yoghurt dip

Name: Roasted salmon with crispy curry butter sauce and cucumber and yoghurt dip recipe
Yield: 6
Ingredients: 1.2kg salmon fillet (skin on), pin-boned; 1 tbs extra virgin olive oil; 3 garlic cloves, thinly sliced; 3cm piece fresh ginger (15g), thinly sliced into matchsticks; 1/2 cup curry leaves; 50g butter, chopped, softened; 60.00 ml butter chicken curry paste; 1 tsp fenugreek leaves; 40.00 ml vegetable oil; 400g can chickpeas, drained, rinsed, patted dry; 2 tsp cornflour; 3 Lebanese cucumbers, 2 coarsely grated, 1 thinly sliced; 4 large red radishes, coarsely grated; 1 garlic clove, crushed; Finely grated zest of 1 lemon; 2 cups (560g) thick Greek-style yoghurt

3 ratings

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by Phoebe Wood

Oct 12, 2021

Twist up your midweek salmon with this crispy curry sauce and cucumber and yoghurt dip.

1.2kg salmon fillet (skin on), pin-boned
1 tbs extra virgin olive oil
3 garlic cloves, thinly sliced
3cm piece fresh ginger (15g), thinly sliced into matchsticks
1/2 cup curry leaves
50g butter, chopped, softened
3 tbs butter chicken curry paste
1 tsp fenugreek leaves
2 tbs vegetable oil
400g can chickpeas, drained, rinsed, patted dry
2 tsp cornflour

Cucumber and yoghurt dip

3 Lebanese cucumbers, 2 coarsely grated, 1 thinly sliced
4 large red radishes, coarsely grated
1 garlic clove, crushed
Finely grated zest of 1 lemon
2 cups (560g) thick Greek-style yoghurt

Method

1.

Preheat oven to 170°C/150°C fan-forced. Place salmon on a baking tray lined with baking paper. Combine olive oil, garlic, ginger and curry leaves in a bowl. Combine butter and 2 tbs curry paste in a separate bowl, then spread over the salmon fillet to coat. Top with the curry leaf mixture.
2.

Sprinkle fenugreek leaves over the top and bake for 20-25 minutes for medium, or until cooked to your liking.
3.

Meanwhile, heat vegetable oil in a non-stick frypan over medium-high heat. Add remaining 1 tbs curry paste and cook, stirring constantly, for 1 minute. Toss chickpeas and cornflour together in a bowl. Add to pan and cook, stirring frequently, for 6-8 minutes, or until chickpeas are crisp. Set aside.
4.

For the cucumber and yoghurt dip, combine grated and sliced cucumber, radish, garlic, lemon zest and yoghurt in a bowl and season to taste.
5.

Spoon cucumber and yoghurt dip into a serving bowl and scatter with crispy chickpeas. Serve salmon with dip.