Pan-Fried Salmon, Prawn & 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.
This recipe is under 650kcal per serving
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
Ingredients
Garlic
1
Curry Powder
1
Greek-Style Yoghurt
1
Salmon
1
Peeled Prawns
1
Cucumber
1
Tomato
1
Spring Onion
1
Lime
1
Mixed Salad Leaves
Not included in your delivery
1
olive oil
honey
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! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 and kachumber-style salad between plates. • Serve with golden garlic yoghurt. Serve with any remaining lime wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide seared salmon, prawns and kachumber-style salad between plates. • Serve with golden garlic yoghurt. Serve with any remaining lime wedges. Enjoy!
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