Makes ~ 4 servings
1 lb wild salmon
1 tsp salt
1 tsp black pepper
2 Tbsp olive oil
2 Tbsp minced red onion
1 Tbsp chickpea flour
1 serrano pepper, minced
2 Tbsp fresh grated ginger
1 tsp ajwain
1 tsp salt
1 cups of loose herbs such as parsley or cilantro
1 cup chopped greens like kale or watercress (blanched)
Preheat oven to 350 degrees. Coat salmon in olive oil, season with salt and black pepper. Roast the salmon skin side down, for 4-5 minutes or until medium rare. Cool, then flake the salmon into a large bowl.
Mix in the rest of the ingredients (make sure greens have been blanched and squeezed dry). Add chopped herbs. Refrigerate mixture for 2-3 hours or overnight.
Make small cakes or patties, approximately 2 - 3 inches in size and pan fry over medium high heat in ghee or your favorite cooking fat, or deep fry them at an oil temperature of 350 degrees.
ideas / variations
Serve with cilantro, or tomato chutney. For a festive option, serve with cranberry chuntey.
For a more crispy texture, deep fry. Remember! Oil temperature is key.
Leeks or green onions work well in place of red onions.