1. Preheat the oven to 400 degrees F. 2. In a small bowl, mix the honey and Thai curry paste. 3. Lightly oil the fillets and then brush on a light coating of the curry mixture. 4. WARNING: Some Thai curry paste is very hot so taste before you baste. 5. Place fillets on a baking sheet lined with parchment paper and set aside while you prepare the vegetable stir-fry and sauce for the salmon. 6. Wash and chop vegetables in bite-sized pieces. Put 1 tbsp of oil in a large frying pan. 7. Whisk the yogurt, sour cream, lemon juice and chopped mint together in a small bowl. 8. Pop the salmon in the oven for 10 minutes; preheat the frying pan on high and begin stir-frying the veggies at about the 5-minute mark. 9. Add the garlic as the vegetables are just arriving at that tender-crisp stage, so that it won't brown and turn bitter. Finish the vegetables with a squeeze of fresh lime and salt and pepper to taste. Cover them to keep hot while you garnish the salmon. 10. Lift the salmon from the parchment paper, leaving the skin behind, and place it on the dinner plate. Pour a little of the sauce artistically over one end of the salmon, garnish with a couple of cashews and a mint sprig. 11. Arrange the vegetables attractively around the salmon and serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
