General tips

Buy Local Food : Check out farmers markets, roadside farm stands and tailgate markets (where parking lots are temporarily transformed into areas of commerce), and don’t be afraid to ask questions about where the food is grown.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Safety in the kitchen

Don't ever leave the deep fat frying pan unattended.
Turn saucepan handles so they don't stick out (and aren't over another ring).

Curried Salmon with Poppadoms Recipe

	Category	Main Meal Recipes
	Views	40
	Ratings	0

Ingredients And Procedures

213 g Canned Alaska salmon

- (pink or red) 2 tb Mayonnaise

2 tb Natural yogurt

-OR- sour cream 1 Lime; juiced

2 ts Medium hot curry paste

-(or more, if desired) 2 Pickled dill cucumbers

-- chopped 1 Avocado; peeled and chopped

1 Red apple

- core removed and chopped Salt to taste 2 tb Vegetable oil

6 Poppadoms

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. Serves 6. Approx. 240 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

Rate this recipe!

Post this recipe to your site

<h1>Curried Salmon with Poppadoms</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>213 g Canned Alaska salmon <P>- (pink or red) 2 tb Mayonnaise <P>2 tb Natural yogurt <P>-OR- sour cream 1 Lime; juiced <P>2 ts Medium hot curry paste <P>-(or more, if desired) 2 Pickled dill cucumbers <P>-- chopped 1 Avocado; peeled and chopped <P>1 Red apple <P>- core removed and chopped Salt to taste 2 tb Vegetable oil <P>6 Poppadoms <P>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. Serves 6. Approx. 240 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>