Roasted Salmon with Curry Leaf Butter
This roasted salmon with curry leaf butter is easily one of the best fish recipes I’ve developed and it’s so incredibly easy to make. The star of the show is the sauce, which comes together with just 3 ingredients: butter, garlic and fresh curry leaves.
Fresh curry leaves have the most incredible flavour and aroma. However, depending on where you live, they can be difficult to source. They can typically be found in most South Asian supermarkets. They’re also sometimes stocked in large nationwide supermarkets.
- Prep Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 with leftovers 1x
Ingredients
Scale
- 1 kg salmon side
- 1 tsp ground turmeric
- 1 tsp mild or hot kashmiri chilli powder
- vegetable oil (or any neutral oil)
- 100g salted butter
- 6 sprigs curry leaves, leaves only
- 4 large garlic cloves, very thinly sliced
- 1 lemon, cut into wedges (for serving)
Instructions
- Heat your oven to 200°C / fan 180°C. Line a large baking tray with greaseproof paper and place the salmon on top.
- Sprinkle the salmon with the ground turmeric and kashmiri chilli powder and season with salt and pepper. Drizzle lightly with oil and brush/rub the seasoning over the salmon so it’s evenly coated.
- Bake for 12 to 15 minutes, or until just opaque and easily flaked with a fork.
- Just before the salmon is done, melt the butter in a small saucepan set over a medium heat. It will bubble for a couple of minutes. As the bubbles die down, the milk solids will sink to the bottom of the pan and turn brown as they caramelise. When it gets to this stage, add the curry leaves and garlic and cook, stirring constantly, for 1 minute, or until the garlic is beginning to brown.
- Transfer the salmon to a platter and top with the sauce, then serve with lemon wedges for squeezing over. I highly recommend serving the salmon over rice as it soaks up the delicious sauce.
Find it online: https://zenaskitchen.com/roasted-salmon-with-curry-leaf-butter/