Salmon with sauce, yogurt and curry

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  • Salmon: 800 g
  • Low-fat yoghurt natural: 1 Cup
  • Curry powder: 1 to 2 Tablespoons
  • Chopped coriander: 1/4 Cup
  • Salt and pepper: taste. -


1. Place the salmon in a large frying pan, add cold water enough to cover. Season with salt. Bring the water to a boil on high heat. Put a lid and remove from the heat. Book until the salmon stay opaque by a whole, for about 20 minutes. Remove from the pan and let cool.

2. In a small bowl, mix together the yogurt, the curry powder and coriander. Season to taste with salt and pepper. Cut the salmon into large pieces, serve with vegetables and sauce yogurt.

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