Curried salmon with poppadoms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 213 | grams | Canned Alaska salmon (pink or red) |
| 2 | tablespoons | Mayonnaise |
| 2 | tablespoons | Natural yogurt OR- sour cream |
| 1 | Lime; juiced | |
| 2 | teaspoons | 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 | tablespoons | 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