Wednesday, July 6, 2011

South Indian Spicy Salmon Wrap

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.  Now add sliced onions and green chilies and saute for 1 minute.  Next add your grated garlic, ginger and tomato and saute for another minute.  Now add your ground spices and salt and saute for 30-45 seconds.   Next add your dessicated coconut and saute for another minute.  Finally 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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