Salmon Hash Recipe
Ingredients
| Salmon- 15 1/2-ounce can | ||
| Serrano or Other Hot Chile- 1/2 piece | ||
| Red onion | 4 Ounce, sliced | |
| Bread crumbs | 2 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Corn, Safflower or Canola Oil- 2 tablespoons | ||
| Cilantro leaves | 2 Tablespoon | |
| Green or Red Salsa- as needed | ||
| Tortillas- 4 flour | ||
| Plain Low or Non-Fat Yogurt- 4 tablespoons | ||
| Flour Tortillas | ||
| Flour Tortillas- 4nos. of 8-inch | ||
| Green Or Red Salsa | ||
| Serrano piece | 1/2 | |
| Red onion | 2 Ounce | |
| Tomatillos or Plum Tomatoes- 12 ounces | ||
| Cilantro leaves | 2 Tablespoon | |
| Lime juice | 1 Teaspoon | |
Directions
GETTING READY
1) Wash the salmon in cold water and skin it.
2) Slice the chilli in half and discard the seeds.
3) Set aside the other half for salsa.
4) Preheat the oven or toaster oven to 400°F.
MAKING
Green Or Red Salsa
5) Cut the chilli into half.
6) In the food processor; place the cut-up chile half and process until well minced.
7) Put in the onion and process for half a minute to mince coarsely.
8) Add in the tomatoes or plum tomatoes and chop coarsely.
9) Stir the lime juice and cilantro into the tomato mixture, set aside.
Salmon Hash
10) In the food processor, place the onion and half of the chilli.
11) Process the onion mixture on low speed foe 1 minute or just until coarsely minced.
12) Put the salmon, bread crumbs, cinnamon, cumin, cloves and coriander in the food processor.
13) Process the salmon mixture until paste is formed. If needed add more crumbs to make patty that will hold its shape.
14) Make 4 patties with the salmon mixture.
FINALIZING
15) In a non-stick pan, heat oil and saute patties on both sides until browned.
16) Cut the whole cilantro leaves from stems for garnish.
17) Heat the tortillas under a broiler for few seconds.
Flour Tortillas
18) Cover the tortillas in aluminium foil.
19) Place the tortillas in the oven for 10-15 minutes, keep warm.
SERVING
20) Arrange the patties on warm tortillas with salsa.
21) Garnish with yogurt and cilantro leaves and serve hot.
1) Wash the salmon in cold water and skin it.
2) Slice the chilli in half and discard the seeds.
3) Set aside the other half for salsa.
4) Preheat the oven or toaster oven to 400°F.
MAKING
Green Or Red Salsa
5) Cut the chilli into half.
6) In the food processor; place the cut-up chile half and process until well minced.
7) Put in the onion and process for half a minute to mince coarsely.
8) Add in the tomatoes or plum tomatoes and chop coarsely.
9) Stir the lime juice and cilantro into the tomato mixture, set aside.
Salmon Hash
10) In the food processor, place the onion and half of the chilli.
11) Process the onion mixture on low speed foe 1 minute or just until coarsely minced.
12) Put the salmon, bread crumbs, cinnamon, cumin, cloves and coriander in the food processor.
13) Process the salmon mixture until paste is formed. If needed add more crumbs to make patty that will hold its shape.
14) Make 4 patties with the salmon mixture.
FINALIZING
15) In a non-stick pan, heat oil and saute patties on both sides until browned.
16) Cut the whole cilantro leaves from stems for garnish.
17) Heat the tortillas under a broiler for few seconds.
Flour Tortillas
18) Cover the tortillas in aluminium foil.
19) Place the tortillas in the oven for 10-15 minutes, keep warm.
SERVING
20) Arrange the patties on warm tortillas with salsa.
21) Garnish with yogurt and cilantro leaves and serve hot.
Chef
