To make chutney, place all its ingredients in a food processor and pulse until smooth. Transfer to a small serving bowl, cover and refrigerate until needed.
To make salmon, combine all its ingredients, except fish, in a sided dish. Add the salmon and turn to coat. Cover, refrigerate and marinate the salmon for 1 hour.
Preheat the oven to 375 degrees F. Place the salmon on a parchment paper lined baking pan. Spoon any marinade in the dish over the salmon. Bake salmon 15 to 18 minutes, or until cooked through. Plate the salmon and serve with chutney for spooning on top.
Note: Red Thai-style curry paste is available in our ethnic foods aisle.
Recipe Options: Instead of salmon, try another fish fillet in this recipe, such as halibut or sablefish. Make mint chutney by replacing the cilantro with an equal amount of fresh mint leaves. For added texture and flavour, after roasting and plating the fish, sprinkle it with a small amount of unsalted, roasted peanuts, coarsely crushed.