Grilled Thai salmon with spring onion crème fraîche

I found this recipe on the back of an instant couscous packet and it's become a firm family favourite.  Sometimes the recipes on the back of packets are surprisingly delicious.  I've substituted massaman curry paste for the red curry paste which is just as good.  The spring onion crème fraîche is very tasty and should also go well with other spicy or Thai curry based dishes.  (serves 2)

Grilled Thai salmon 

with spring onion crème fraîche

2 salmon fillets, skin on
4 tsp Thai red or massaman curry paste
200 ml tub crème fraîche
3 spring onions, finely chopped
1 tsp honey
juice and rind of ½ a lime
small bunch of coriander, finely chopped
salt & pepper to taste
1 lime, cut into wedges, to serve
1 red chilli, sliced thinly, to serve

Make 2 or 3 cuts in the skin side of the salmon fillet.  Rub well with the Thai curry paste.  Refrigerate for 15 minutes to allow the salmon to absorb the curry flavours.  

Make the spring onion crème fraîche by combining all the other ingredients, reserving a little of the coriander and the chopped spring onions for serving.

Cook the salmon under the grill skin side up for about 5 minutes until the skin is dark and crispy and the salmon just cooked, but still slightly pink in the middle.  If the fillets are very thick you might have to turn the salmon over and grill for another 2-3 minutes.  

Serve with the spring onion crème fraîche, a lime wedge, a little chopped fresh coriander, chilli and spring onions sprinkled over the top, couscous and a green salad.