Method
Season the salmon fillets with salt and pepper. Set aside.
Lightly toast the curry over medium heat until aroma becomes apparent, about 30 seconds. Add in the wine, water, vinegar, onion and apple.
Create an even bed on which to carefully place the salmon; cover and steam over very low heat until firm, about 15 - 20 minutes. Make sure the fish is not crowded in the pan. The fish should flake easily when adequately cooked.
Remove cooked salmon carefully to a plate.
To the pan mixture, stir in the yogurt, honey and mint. Adjust seasoning as desired with additional salt and pepper.
Spoon finished sauce over salmon fillets before serving.
Yields: 25 salmon fillets, each about 4-5 oz.