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Nutrition Facts
Serving Size 281 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 300
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 430 mg 18%
Total Carbohydrate 15 g 5%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 26 g
Vitamin A 15% Iron 10%
Vitamin C 20% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Potato Crusted Salmon with Goan Curry Sauce

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

12 Oz Lotus Kitchen Goan Curry Simmer Sauce, as needed for saucing salmon
1 Lb salmon fillets, approximately 4 each
1 cup(s) instant potatoes, plus more as needed for dredging salmon
2 Tbsp ghee, plus more as needed
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Place a small pot over medium-high heat, add curry sauce, bring to a simmer and allow to cook until sauce thickens just slightly.
Remove from heat and set aside. Meanwhile, prepare salmon.
Season salmon liberally with salt and pepper, then dredge flesh side of salmon in potato flakes to thoroughly coat. Repeat with each fillet.
Place a medium sized non-stick pan over medium-high heat, add ghee and allow to get hot. Sear fillets skin-side up, potato coated side down.
Cook salmon until crust is very crispy and browned then flip and finish cooking skin-side down until internal temperature reaches at least 155ºF. Season to taste and serve with a little curry sauce on each fillet.
Serve over rice or chickpeas.



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