Lunch

Seared Mackerel Salad with Curry Leaf Oil & Pomegranate

Name: Seared Mackerel Salad with Curry Leaf Oil & Pomegranate
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 mackerel fillets, 160g each, skin-on, pin-bones removed; sea salt and black pepper; 2 tbsp olive oil, divided; 8 fresh curry leaves; ¼ tsp fenugreek seeds; 4 cups mixed peppery greens (arugula, watercress); 1 lemon, halved; ⅓ cup pomegranate seeds; 1 small red onion, thinly shaved; 1 tbsp red wine vinegar

Mackerel fillets hit a hot pan until the skin crisps and the flesh stays tender and buttery. Tossed over peppery greens and finished with a fragrant curry-leaf oil and bright pomegranate seeds. Lunch that feels fresh and substantial at once.

471calper serving 37gprotein 19gcarbs 28gfat 10min prep 10min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this