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Curried Salmon with Thai Salad

Looking for something light and tasty for dinner that won't hurt the waistline? Well we have just what you need! - by Rebecca O’Reilly
  • 11 Dec 2018
Curried Salmon with Thai Salad
Prep: 10 Minutes - Cook: 6 Minutes - Easy - Serves 4
Proudly supported by

This light and tasty salmon dish is big on flavours, but low on calories!

Ingredients

2 teaspoons mild curry powder

2 teaspoons finely grated fresh ginger

2 cloves garlic, crushed

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

4 x 150g skinless, boneless salmon fillets

2 x 315g packet Thai salad kit

Method

  1. Combine curry powder, ginger, garlic, soy and vinegar in a large bowl. Add salmon. Toss to coat. 

  2. Heat an oiled, large frying pan over a medium heat. Add salmon. Cook, turning occasionally for about 5 to 6 minutes, or until cooked to your liking. Remove. 

  3. Meanwhile, combine salad ingredients in a large bowl. Toss well.

  4. Serve salmon with salad.

     

    TIP! Salmon can be replaced with chicken breast fillets, for a change. Cooking time will vary. For a spicy flavour, replace curry powder with 1 tablespoon of your favourite curry paste. 

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Rebecca O’Reilly
Rebecca O’Reilly is a contributor to New Idea Food.

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