Hot-smoked salmon wraps

Hot-smoked salmon wraps

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These easy salmon wraps make a simple dinner and leftovers can be turned into lunch the next day.

The ingredient of Hot-smoked salmon wraps

  1. 2 tablespoons sunflower oil
  2. 1 tablespoon brown mustard seeds
  3. 1 onion, finely chopped
  4. 3cm piece ginger, finely grated
  5. 2 garlic cloves, crushed
  6. 12 fresh curry leaves (see note)
  7. 1 1/2 teaspoons ground coriander
  8. 1/2 teaspoon ground turmeric
  9. 1/4 teaspoon chilli flakes or Kashmiri chilli (see note)
  10. 1/2 teaspoon garam masala (see note)
  11. 1 teaspoon ground cumin
  12. 2 tomatoes, seeds removed, chopped
  13. 60g shredded coconut, toasted
  14. 1 teaspoon lemon juice
  15. 2 x 150g hot-smoked salmon fillets, skin removed, flaked
  16. Naan bread, to serve
  17. Iceberg lettuce, to serve
  18. Mango chutney, to serve
  19. Coriander sprigs, to serve

The instruction how to make Hot-smoked salmon wraps

  1. Heat the sunflower oil in a large frypan over medium-high heat. Add the mustard seeds and cook, stirring, for 1 minute or until fragrant. Add the onion, ginger, garlic, curry leaves, ground coriander, turmeric, chilli, garam masala and cumin. Cook, stirring, for 1 minute, then add the tomato, coconut, lemon juice and 11/2 cups (375ml) water. Bring to a simmer, then cover and cook for 20 minutes or until the liquid is almost completely absorbed. Remove the lid and cook for a further 5 minutes or until all of the liquid has been absorbed.
  2. Warm the naan and top with iceberg lettuce, coconut mixture and salmon. Serve with mango chutney and coriander.

Nutritions of Hot-smoked salmon wraps

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