Source: Alaska Seafood Marketing Institute
Ethnic flatbreads continue to be popular sandwich carriers. At Sodexo, the culinary team pairs Indian naan with a seafood filling to create a healthy sandwich that plays up the bold flavors of Indian cuisine with a yogurt-curry sauce and masala-spiced slaw.
2 tbsp. Yogurt Curry Orange Sauce (recipe below)
1/4 cup Masala Slaw (recipe below)
1 naan bread (6-in. size)
3 oz. unbreaded pollock portion, cooked
Yogurt Curry Orange Sauce
1 3/4 cups plain yogurt
1/4 cup honey
1/4 cup orange juice
1 tsp. curry powder
1/4 tsp. paprika
1/4 tsp. kosher salt
1/4 cup lime juice
1/4 cup sugar
1/2 tsp. curry powder
1/4 tsp. ground ginger
1/4 tsp. ground roasted cumin
1 qt. plus 3 1/4 cups shredded green cabbage
1/4 cup shredded carrot
2 tbsp. chopped cilantro
2 tbsp. chopped mint
1 tbsp. chopped canned jalapeño peppers
- Prepare Yogurt Curry Orange Sauce: In medium bowl, combine all ingredients; set aside.
- Prepare Masala Slaw: In large bowl, combine lime juice and sugar; stir until sugar is dissolved. Add ginger, cumin and curry powder and stir. Add remaining ingredients and toss to combine.
- For each sandwich, spread 2 tablespoons Yogurt Curry Orange Sauce on each naan. Add cooked pollock portion.
- Top sandwich with 1/4 cup Masala Slaw and roll up into a wrap.