The curry was a bit overwhelming so I would suggest using a tsp rather than a tbsp. I prebaked the salmon with an assortment of dill, garlic & onion powder, salt, pepper, and a dash of lemon zest. It worked wonderfully although using more salmon than what the recipe calls for is fully recommended. I also always use green or granny smith apples with my chicken apple curry soup and thought they would serve better than red in this recipe which was true in my personal opinion. And just to have a lil creative fun I used the bow tie pasta for the that ridge "fin" like look just to go with the salmon feel. Overall not my favorite but definitely a nice twist for impressing guests while trying something very new. . .
Was this review helpful?
[ YES ]
0 users found this review helpful
What's this?