The amount of curry in this recipe will give the dish flavour, not heat
3 tbsp vegetable oil
1 tbsp curry paste, (Madras or mild)
1 tbsp peeled, grated fresh ginger
2 tsp finely chopped garlic
1 tbsp finely chopped cilantro
1 tbsp finely chopped mint
1 kg salmon fillet
salt, to taste
In a small bowl, combine vegetable oil, curry paste, ginger, garlic, cilantro and mint.
Lay salmon on a foil-lined baking sheet and coat it with spice paste. Let marinate at room temperature for 15 minutes (or in the fridge for several hours). Season fish with salt to taste.
Preheat oven to 450°F (230°C). Roast salmon for 15 to 20 minutes or until white juices appear and salmon flakes separate just slightly when pressed in the thickest part.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners