Double Seared Salmon & Golden Curry Yoghurt

Name: Double Seared Salmon & Golden Curry Yoghurt with Spring Onion Salad & Lime
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 2 clove garlic; ½ sachet curry powder; 1 packet Greek-Style Yoghurt; 1 tsp honey; 2 packet salmon; 1 cucumber; 1 tomato; 1 sprig spring onion; ½ lime; 2 packet Mixed Salad Leaves

with Spring Onion Salad & Lime

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This vibrant meal is a celebration of fresh, flaky salmon. It doesn’t take much for it to really shine - we’ve paired it with a fresh and crunchy spring onion-speckled salad. Don’t forget the golden yoghurt though - a dusting of curry powder and a drizzle of honey really boost the flavour of this creamy accompaniment.

This recipe is under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Under 40g carbs

Allergens:

Milk

•Fish

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½ sachet

curry powder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

2 packet

salmon

(Contains: Fish; )

cucumber

tomato

1 sprig

spring onion

lime

2 packet

Mixed Salad Leaves

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)3123 kJ

Calories746 kcal

Fat51.1 g

of which saturates9.5 g

Carbohydrate8.3 g

of which sugars6.8 g

Dietary Fibre5.3 g

Protein61.3 g

Sodium213 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

• Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic and curry powder (see ingredients) until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and the honey, and stir to combine. Season to taste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded).

TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, thinly slice cucumber into half-moons. Thinly slice tomato into wedges. Thinly slice spring onion. Slice lime into wedges. • In a large bowl, combine mixed salad leaves, cucumber, tomato, spring onion, a generous squeeze of lime juice and a drizzle of olive oil. Season to taste.