Salmon cutlets with curried mango salad
Votes: 2
Time: 40 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 536, total fat 34 G., saturated fats G., proteins 27 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 536, total fat 34 G., saturated fats G., proteins 27 G., carbohydrates 30 G., fiber G., cholesterol mg, sodium mg, sugar G.
Salmon cutlets with mango curry salad - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450g skinless salmon fillet, mince
- 2 tsp curry powder, preferably spicy
- 8 tbsp. ready tartar sauce
- 1/4 cup cracker crumbs or saltine breadcrumbs
- 2 tbsp grated peeled ginger
- 1 onion, chopped
- 1 egg category CO
- 1/2 red bell pepper, seeded and diced
- 2 stalks celery, thinly sliced
- 1 mango, peeled and diced
- Juice of 1 lime
- Vegetable oil for frying
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Recipes with similar ingredients: salmon, crackers, breadcrumbs, eggs, tartar sauce, ginger root, celery, sweet pepper, mango, lime juice, curry
Cooking the dish according to the recipe:
- Place salmon, 1 tablespoon water, 1 1/2 teaspoons curry powder, 1/2 teaspoon salt, and pepper to taste in a microwave-safe bowl.
Cover with plastic wrap and microwave for 2-3 minutes, until the fish is darkened. Stir with a fork and cool slightly. Add 1 tablespoon of tartar sauce, cracker flour, ginger, half the onion, and an egg. Form into 4 patties and freeze for 10 minutes. - Heat 0.5 cm of vegetable oil in a frying pan over medium heat. Sprinkle the patties with breadcrumbs on both sides and fry until golden brown, 2 to 3 minutes per side. Pat dry with paper towels.
- Meanwhile, in a salad bowl, combine the remaining 7 tablespoons tartar sauce and 1/2 teaspoon curry powder with the red pepper, celery, mango, remaining onion, lime juice, 1/4 teaspoon salt and pepper to taste.
Serve the salmon cutlets with a mango salad dressed with curry tartar sauce.
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