Salmon Wraps
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
51
Sourness
45
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 tsp
Brown Mustard Seed1 small
Onion (finely chopped)2 large
Garlic (cloves, finely chopped)1.5 tsps
Ground Coriander1 tsp
Ground Turmeric1 tsp
Red Chile (powder)3 tsp
Garam Masala2 small
Tomatoes (chopped)4 tbsps
Coconut (freshly grated fresh)1 cup
Water1 tsp
Lemon Juice (fresh)Directions:
1
Heat the oil in a pan over a medium heat
2
When the oil is hot, add the mustard seeds
3
Be careful as the mustard seeds will start to pop and splatter the oil
4
Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping
5
Add the onion, and fry for 3 to 4 minutes, or until golden brown
6
Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown
7
Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined
8
Add the chopped tomatoes, grated coconut and the water
9
Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened
10
Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste
11
Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through
12
To serve, place one of the tortillas onto each serving plate
13
Arrange a thin line of the shredded lettuce down the center of each tortilla
14
Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape
15
Cut each wrap in half, and serve