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Name: Salmon Curry
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 lg Tomatoes chopped; 1/4 c olive oil; 6 cloves Garlic peeled; 1 ts Poppy seeds; Salt to taste; 1 ts Ground turmeric; 2 ts Ground cumin; 1 Onion peeled, chopped; Juice of 1 lemon; 1/4 ts Black peppercorns crushed; 1/4 ts dried red chilies Ground; 1 c Frozen green peas thawed; 1/4 c cilantro Chopped, or parsley; 1 1/2 lb Salmon filets or steaks; 1 Piece Fresh gingerroot; 1 tb Ground coriander

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INGREDIENTS

3 lg Tomatoes ; chopped
1/4 c olive oil
6 cloves Garlic ; peeled
1 ts Poppy seeds
Salt ; to taste
1 ts Ground turmeric
2 ts Ground cumin
1 Onion ; peeled, chopped
Juice of 1 lemon
1/4 ts Black peppercorns ; crushed
1/4 ts dried red chilies ; Ground
1 c Frozen green peas ; thawed
1/4 c cilantro ; Chopped, or parsley
1 1/2 lb Salmon ; filets or steaks
1 Piece Fresh gingerroot
1 tb Ground coriander

Servings

INSTRUCTIONS

Season the salmon with lemon juice, turmeric and salt. Set aside to marinate for about 15 minutes. Heat the oil in a large saucepan and add the onion, garlic, and ginger root. Cook over medium heat until onion is browned. Add poppy seeds and crushed peppercorns to the onion mixture and stir for one minute. Add the coriander, cumin and ground chilies and cook for five minutes, stirring constantly. Mix the tomato and peas in with the spices. Transfer the marinated salmon with the lemon juice to the pan. Gently top the salmon with the spice mixture. Cover and simmer for 10 to 15 minutes until the salmon is firm. Garnish and serve with rice and chutney. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

NOTES

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Salmon Curry

3 lg Tomatoes chopped
1/4 c olive oil
6 cloves Garlic peeled
1 ts Poppy seeds
 Salt to taste
1 ts Ground turmeric
2 ts Ground cumin
1 Onion peeled, chopped
 Juice of 1 lemon
1/4 ts Black peppercorns crushed
1/4 ts dried red chilies Ground
1 c Frozen green peas thawed
1/4 c cilantro Chopped, or parsley
1 1/2 lb Salmon filets or steaks
1 Piece Fresh gingerroot
1 tb Ground coriander

Season the salmon with lemon juice, turmeric and salt. Set aside to  marinate for about 15 minutes. Heat the oil in a large saucepan and add the  onion, garlic, and ginger root. Cook over medium heat until onion is  browned. Add poppy seeds and crushed peppercorns to the onion mixture and  stir for one minute. Add the coriander, cumin and ground chilies and cook  for five minutes, stirring constantly. Mix the tomato and peas in with the  spices. Transfer the marinated salmon with the lemon juice to the pan.  Gently top the salmon with the spice mixture. Cover and simmer for 10 to 15  minutes until the salmon is firm. Garnish and serve with rice and chutney.    Recipe Source: Home & Garden TV -- All In Good Taste    Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (391g)
Recipe Makes: 4

Calories: 314
Calories from Fat: 96 (31%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 3.1g
Cholesterol 87.4mg		27 %
Sodium 162.5mg		6 %
Potassium 1067.5mg		28 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 12.5g
Protein 37.8g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 314

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