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Snoek and nectarine salad with curry dressing


Snoek and nectarine salad with curry dressing (PHO

Ingredients 18
Servings 4
Time 20 min

Ingredients

  • 1 small snoek, butterflied
  • 1 small snoek, butterflied
  • salt and freshly ground pepper
  • salt and freshly ground pepper
  • juice of ½ lemon
  • juice of ½ lemon
  • 30
    ml
    olive oil
  • 60
    ml
    mayonnaise
  • 125
    ml
    plain yoghurt
  • juice of ½ lemon
  • 15
    ml
    peach chutney
  • 15
    ml
    curry powder
  • 2,5
    ml
    turmeric
  • pinch of ground cumin
  • salt
  • 4 nectarines, sliced
  • 120
    g
    mixed salad greens
  • freshly ground pepper (optional)
 

Method

15 min
 

Line a large baking sheet with foil and grease with nonstick spray.

1 Put the snoek, skin side down, on the prepared baking sheet. Season with salt, pepper and the lemon juice. Drizzle the oil over and grill for 15 minutes or until the snoek is cooked through. If you’re using leftover braaied snoek, skip this step.

2 DRESSING

Mix all the ingredients well.

3 SALAD

Arrange the nectarines and salad greens on a large salad platter or four individual salad plates.

4 Roughly flake the snoek, taking out as many bones as possible. Arrange on the salad and drizzle the dressing over. Season with pepper (if using)

 

Read more on: fish  |  snoek
 

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