| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Food networ, Food4 | 4 | Servings | |
INGREDIENTS
| 12 | oz | Fresh salmon fillet |
| 1/2 | Red chilli, finely chopped | |
| 1 | Shallot, finely chopped | |
| 1 | Inch lemon grass, finely | |
| chopped | ||
| 1 | t | Ginger, chopped |
| 1/2 | Clove garlic | |
| 1 | T | Sesame seeds |
| 1 | Lime zest and juice | |
| 1 | T | Coriander, chopped |
| 1 | t | Curry powder |
| 6 | T | Olive oil |
| 2 | Poppadoms, cooked |
INSTRUCTIONS
Chop the salmon fillet into 1/4 inch dice and place into a clean bowl. Add chilli, shallot, lemon grass, garlic, ginger, coriander, sesame seeds and zest and juice of limes and mix well for 10 minutes. Add curry powder to olive oil and gently warm to blood heat. Allow to stand for 10 minutes then strain through a cloth. Break each poppadom into 8 pieces. Place a 4 inch cutter into the centre of each plate and divide the salmon mix into four portions. Press it into the cutter to make a round mould. Drizzle the turmeric oil around the plate and place four pieces of poppadom on the top of each one. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 388
Calories From Fat: 229
Total Fat: 25.9g
Cholesterol: 19.6mg
Sodium: 1891.5mg
Potassium: 683.5mg
Carbohydrates: 21g
Fiber: 3g
Sugar: <1g
Protein: 20.9g