Baked Salmon, Endive And Cucumber Salad

Tangy lemon juice and the Indian flavour of curry powder make this fish dish sing. Curry-coated salmon is perfectly matched gone lemony yoghurt dressing.

The ingredient of Baked Salmon Endive And Cucumber Salad

• olive oil spray
• 1 tbsp mild indian curry powder
• 4 250g each skinless salmon fillets
• 1 baby endive leaves separated washed dried
• 2 lebanese cucumbers halved lengthways thinly sliced crossways
• 130g 1 2 cup natural yoghurt
• 2 tsp finely grated lemon rind
• 2 tbsp lively lemon juice
• 1 tsp dijon mustard

The Instruction of baked salmon endive and cucumber salad

• preheat oven to 200u00b0c spray a baking tray later than olive oil spray to grease place the curry powder re a plate and season considering salt and pepper press both sides of the salmon lightly in the curry powder to coat place on the prepared tray and bake in oven for 10 15 minutes or until the salmon flakes easily later than tested when a fork in the thickest part set aside for 10 minutes to cool slightly
• meanwhile to make the creamy lemon dressing place the yoghurt lemon rind lemon juice and mustard in a small bowl and stir up until well combined taste and season taking into account bearing in mind salt and pepper
• flake the salmon into large pieces place the endive and cucumber in a large bowl and toss gently until competently combined divide the salad and salmon accompanied by serving dishes and drizzle greater than the creamy lemon dressing bolster immediately

Nutritions of Baked Salmon Endive And Cucumber Salad

calories: 528 907 calories
calories: 29 grams fat
calories: 8 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 63 grams protein
calories: 168 milligrams cholesterol
calories: 191 42 milligrams sodium
calories: https schema org
calories: nutritioninformation