Curried Salmon With Poppadoms Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
213 gram: Canned Alaska salmon, pink or red
2 tbsp: Mayonnaise,
2 tbsp: Natural yogurt OR- sour cream,
1: Lime, juiced
2 tsp: Medium hot curry paste, or more, if desired
2: Pickled dill cucumbers, chopped
1: Avocado, peeled and chopped
1: Red apple core removed and chopped,
Salt to taste,
2 tbsp: Vegetable oil,
6: Poppadoms,
Directions:
Drain the can of salmon and flake the fish. Set aside.
Mix together the mayonnaise, yogurt, lime juice, curry paste, dill
cucumber, avocado and apple. Season lightly and stir in the salmon
flakes.
Heat the oil in a frying pan and fry each poppadom, not too rapidly
or they will lose their shape and curl up unevenly. Cook until they
are crisp and the edges have curled up. Pile equal amounts of the
salmon curry onto each poppadom and serve on individual plates,
garnished with a little salad and lime slices.
Serves 6. Approx. 240 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Source from luhu.jp
Mix together the mayonnaise, yogurt, lime juice, curry paste, dill
cucumber, avocado and apple. Season lightly and stir in the salmon
flakes.
Heat the oil in a frying pan and fry each poppadom, not too rapidly
or they will lose their shape and curl up unevenly. Cook until they
are crisp and the edges have curled up. Pile equal amounts of the
salmon curry onto each poppadom and serve on individual plates,
garnished with a little salad and lime slices.
Serves 6. Approx. 240 kcals per serving
From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias
Source from luhu.jp