Curried Salmon with Poppadoms
Yield
6 servingsPrep
5 minCook
25 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
salmon
|
*
|
| 2 | tablespoons |
mayonnaise
|
|
| 2 | tablespoons |
yogurt
|
|
| 1 | each |
limes
juiced |
|
| 2 | teaspoons |
red curry paste
|
*
|
| 2 | each |
pickles, dill
|
|
| 1 | each |
avocados
chopped |
|
| 1 | each |
apples
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
salmon
|
*
|
| 3E+1 | ml |
mayonnaise
|
|
| 3E+1 | ml |
yogurt
|
|
| 1 | each |
limes
juiced |
|
| 1E+1 | ml |
red curry paste
|
*
|
| 2 | each |
pickles, dill
|
|
| 1 | each |
avocados
chopped |
|
| 1 | each |
apples
|
|
| 3E+1 | ml |
vegetable oil
|
|
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.
