213 g  Canned Alaska salmon

           - (pink or red)
      2 tb Mayonnaise

      2 tb Natural yogurt

           -OR- sour cream
      1    Lime; juiced

      2 ts Medium hot curry paste

           -(or more, if desired)
      2    Pickled dill cucumbers

           -- chopped
      1    Avocado; peeled and chopped

      1    Red apple

           - core removed and chopped
           Salt to taste
      2 tb Vegetable oil

      6    Poppadoms

  Drain the can of salmon and flake the fish. Set aside.
  Mix together the mayonnaise, yogurt, lime juice, curry paste, dill
  cucumber, avocado and apple. Season lightly and stir in the salmon
  flakes.
  Heat the oil in a frying pan and fry each poppadom, not too rapidly or
  they will lose their shape and curl up unevenly. Cook until they are
  crisp and the edges have curled up. Pile equal amounts of the salmon
  curry onto each poppadom and serve on individual plates, garnished with
  a little salad and lime slices.
  Serves 6. Approx. 240 kcals per serving
  From: On the Wild Side - Alaska Canned Salmon Recipes
  Reprinted with permission from Alaska Seafood Marketing Institute
  Meal-Master compatible recipe format courtesy of Karen Mintzias