Wednesday, July 6, 2011

South Indian Spicy Salmon Wrap

I saw this recipe in Anjum Anand's New Indian cookbook and knew I had to try it.  It's full of bold flavors and it's a quick and simple to make.  I put my own spin on it and also made it very wallet friendly by using good quality wild caught canned salmon instead fresh salmon.  This meal came together in minutes and I was anxious to finish taking my pictures so I could to dig into this wrap for lunch.

2 cans of canned salmon (or 1lb cooked fresh salmon)
1 medium onion sliced
2 serrano chilies sliced (seeded if you want it less spicy)
1 tomato diced
10-12 large curry leaves torn
2-3 cloves of garlic grated
1 inch of ginger grated
1/2 tsp of mustard seed
1/2 tsp of cumin seed
1/2 tsp of garam masala
1/4 tsp of ground turmeric
1/2 cup of dessicated unsweetened coconut (available in Indian Grocers)
squeeze of lime juice
salt to taste (see note)
Whole wheat tortillas or pita
lettuce to garnish

Note:  If you use canned salmon it will have some salt so season lightly with salt when frying the other ingredients.

Heat a pan with 1Tbs of canola oil on medium heat.  Then add your cumin seeds, mustard seeds and curry leaves and fry for 30-45 seconds.

Add sliced onions and green chilies and saute for 1 minute.

Next add your grated garlic, ginger and tomato.  Saute for another minute.

Add your ground spices and salt.  Saute for 30-45 seconds.

Add your dessicated coconut and saute for another minute. 

Add your canned or cooked salmon chunks and mix with the other flavors.   Then give everything a squeeze of lime juice (about 1 tsp).   Taste of season and salt here. 

Grill you tortilla or pita. 

Garnish with lettuce and fold all the ingredients into wrap.  Makes about 4-5 wraps.  Enjoy.

I just wanted to add that my husband enjoyed these wraps for lunch and he put a little mayonnaise on his wrap. So feel free to add condiments as well.   You can also add parsley or cilantro as a garnish.  : )

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