Tin Helps Lock in the Flavor and Nutrition You Need
Spice is something that varies person to person; some love it while others whimper at the thought of having too much ground pepper on their salad.
If you are entertaining a crowd with more fortified palettes then why not try something a little more daring and throw in an extra kick to the dish.
One of the best tinned salmon recipes is for a salmon fry with an Indian twist.
The twist is where the spice comes in and the flavor of the dish really comes alive.
All it takes are a few ingredients, a bit of your time, and just like that there is a delightful and filling meal ready to be served.
To begin you will need to get a hold of two tablespoons olive oil, ½ teaspoon brown mustard seeds, ¾ teaspoon cumin seeds, one clove minced garlic, ten fresh chopped curry leaves, one chopped green chile pepper, one small onion sliced into thin half-circles, ¼ cup chopped fresh cilantro, one diced tomato, one tablespoon fresh minced ginger root, and two 14.
75 ounce tins of drained and boneless salmon.
With this delicious combination of ingredients you will be able to successfully create one of the most exciting and enjoyable tinned salmon recipes.
After gathering the ingredients, begin by heating the olive oil in a skillet over medium heat.
Once the oil is nice and hot mix in the mustard and cumin seeds and allow them to cook until the seeds start popping.
Continue cooking the seeds and stir in the onions until they turn a beautiful brown.
Once they turn brown you should add in the ginger, garlic, curry leaves, and chile pepper, continuously stirring the mixture until the garlic turns a golden brown.
At this point add the diced tomato and stir a bit, then add the salmon, making sure the salmon is broken into small pieces.
You are now almost done cooking up one of the most delicious tinned salmon recipes.
Cook the entire mixture for about five to ten minutes until everything is heated through.
Once everything is done cooking, remove the skillet from the heat source and serve, garnishing the dish with cilantro.
This completes one of the tastiest tinned salmon recipes on the market.
This dish goes great with rice, which will also help cool the tongues of anyone suffering from too much spice.
If you want the flavor of this dish but with less heat then make sure to remove the chile pepper seeds before mixing them in with the other ingredients.
Whatever your spice tolerance, this dish will leave everyone asking for seconds.
If you are entertaining a crowd with more fortified palettes then why not try something a little more daring and throw in an extra kick to the dish.
One of the best tinned salmon recipes is for a salmon fry with an Indian twist.
The twist is where the spice comes in and the flavor of the dish really comes alive.
All it takes are a few ingredients, a bit of your time, and just like that there is a delightful and filling meal ready to be served.
To begin you will need to get a hold of two tablespoons olive oil, ½ teaspoon brown mustard seeds, ¾ teaspoon cumin seeds, one clove minced garlic, ten fresh chopped curry leaves, one chopped green chile pepper, one small onion sliced into thin half-circles, ¼ cup chopped fresh cilantro, one diced tomato, one tablespoon fresh minced ginger root, and two 14.
75 ounce tins of drained and boneless salmon.
With this delicious combination of ingredients you will be able to successfully create one of the most exciting and enjoyable tinned salmon recipes.
After gathering the ingredients, begin by heating the olive oil in a skillet over medium heat.
Once the oil is nice and hot mix in the mustard and cumin seeds and allow them to cook until the seeds start popping.
Continue cooking the seeds and stir in the onions until they turn a beautiful brown.
Once they turn brown you should add in the ginger, garlic, curry leaves, and chile pepper, continuously stirring the mixture until the garlic turns a golden brown.
At this point add the diced tomato and stir a bit, then add the salmon, making sure the salmon is broken into small pieces.
You are now almost done cooking up one of the most delicious tinned salmon recipes.
Cook the entire mixture for about five to ten minutes until everything is heated through.
Once everything is done cooking, remove the skillet from the heat source and serve, garnishing the dish with cilantro.
This completes one of the tastiest tinned salmon recipes on the market.
This dish goes great with rice, which will also help cool the tongues of anyone suffering from too much spice.
If you want the flavor of this dish but with less heat then make sure to remove the chile pepper seeds before mixing them in with the other ingredients.
Whatever your spice tolerance, this dish will leave everyone asking for seconds.
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