Roasted Salmon with an Orange-Lime Curry Sauce

OK, time to finish off that fresh salsa; the last in this Fresh Salsa series.  Pair it with roasted salmon infused with a tangy citrus curry sauce, and kicked up with Sriracha hot sauce.

1-1/2 lb salmon fillet, cut into 4 portions
1 tsp dried tarragon
Sriracha hot sauce

Curry Sauce:
Juice of 1 orange
Juice of 1 lime
1 cup chicken broth
2 Tbsp honey
1/4 tsp salt
2 Tbsp corn starch
2 tsp favorite curry powder

8 Tbsp fresh salsa

Preheat oven to 425F.  Lay fish fillets, skin-side down, onto a baking sheet or pan.  Spray fish with canola oil and sprinkle tarragon about each fillet, evenly. Salt and pepper to taste. Sprinkle fillets with Sriracha sauce to your taste.

Mix 1/4 cup of the chicken broth in a small bowl with the corn starch and curry powder.

Bring the orange juice, lime juice and remaining chicken broth to a boil.  Whisk in the corn starch mixture and the honey.  Allow mixture to thicken and then remove from heat, mixing well.  Add the salt as needed.

Roast the salmon for about 15 minutes, until the fillets are browned and just cooked through.  Plate each fillet on top of a swirl of curry sauce.  Top each fillet with 2 tablespoons salsa.

Serves 4.