Recipe - Curried Salmon With Poppadoms

213 g Canned Alaska salmon
(pink or red)
2 tablespoon Mayonnaise
2 tablespoon Natural yogurt
OR sour cream
1 Lime; juiced
2 teaspoon 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 tablespoon 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 MealMaster compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini