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1
Preheat the oven to 400 degrees F.
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2
In a small bowl, mix the honey and Thai curry paste.
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3
Lightly oil the fillets and then brush on a light coating of the curry mixture.
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4
WARNING: Some Thai curry paste is very hot so taste before you baste.
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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.
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6
Wash and chop vegetables in bite-sized pieces.
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7
Put 1 tbsp of oil in a large frying pan.
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8
Whisk the yogurt, sour cream, lemon juice and chopped mint together in a small bowl.
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9
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.
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10
Add the garlic as the vegetables are just arriving at that tender-crisp stage, so that it won't brown and turn bitter.
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11
Finish the vegetables with a squeeze of fresh lime and salt and pepper to taste.
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12
Cover them to keep hot while you garnish the salmon.
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13
Lift the salmon from the parchment paper, leaving the skin behind, and place it on the dinner plate.
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14
Pour a little of the sauce artistically over one end of the salmon, garnish with a couple of cashews and a mint sprig.
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15
Arrange the vegetables attractively around the salmon and serve!
