Pan-Fried Salmon, Prawns & Golden Curry Yoghurt
with Cucumber Salad & Lemon
- Fish
- Milk
- Crustaceans
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. This recipe is under 650kcal per serving.
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
Lemon
2
Garlic
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Utensils
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. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. 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.
• Divide seared salmon, prawns and kachumber-style salad between plates. • Serve with golden garlic yoghurt. Serve with any remaining lime wedges. Enjoy!
