South Indian Spicy Salmon Wrap
- Number of Servings: 2
Ingredients
Directions
1 serving StarKist Pink Salmon in Water, 1 pouch/2.6 oz/74g 1 medium (2-1/2" dia) Onions, raw 2 pepper Serrano Peppers 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 2 serving Curry Leaves (4/6 Leaves) (by KTR_JHR) 3 clove Garlic 1 slices (1" dia) Ginger Root .5 tsp Mustard seed, yellow .5 tsp Cumin seed .5 tsp Garam Masala (by BIGGIRL2082010) .25 tsp Tumeric (by CINDERRELIC) 1 tsp Lime Juice - ReaLime 100% Lime Juice 1 dash Salt
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
Serving Size:�2
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
Serving Size:�2
Nutritional Info Amount Per Serving
- Calories: 85.7
- Total Fat: 1.3 g
- Cholesterol: 12.5 mg
- Sodium: 162.6 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.2 g
- Protein: 9.4 g