[GFYF] Seared Salmon & Golden Curry Yoghurt
with Spring Onion Salad & Lime
This vibrant meal is a celebration of fresh, flaky salmon. It doesn’t take much for it 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
280 g
Salmon
(Contains: Fish; )
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Curry Powder
1
Lime
2
Garlic
Nutrition Values
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. TIP: Patting the skin dry helps it crisp up in the pan!
Have a BBQ? Preheat BBQ to medium-high heat. In a medium bowl, combine salmon, a drizzle of olive oil and a pinch of salt and pepper. Place salmon skin-side down first on BBQ hot plate and grill until charred and just cooked through, 2-4 minutes each side.
• Meanwhile, thinly slice cucumber into half-moons. Thinly slice tomato into wedges. Slice lime into wedges. • In a large bowl, combine mixed salad leaves, cucumber, tomato, a generous squeeze of lime juice and a drizzle of olive oil. Season to taste.
• Divide seared salmon and kachumber-style salad between plates. • Serve with golden garlic yoghurt. Serve with any remaining lime wedges. Enjoy!
