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Hot-smoked salmon wraps
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Quick and tasty salmon wraps - perfect for dinner and meal prep.
Ingredients:
  • 36.80 gm sunflower oil
  • 20.00 ml brown mustard seeds
  • 1 onion, finely chopped
  • 3cm piece ginger, finely grated
  • 2 garlic cloves, crushed
  • 12 fresh curry leaves (see note)
  • 1 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp chilli flakes or Kashmiri chilli (see note)
  • 1/2 tsp garam masala (see note)
  • 2.50 gm ground cumin
  • 2 tomatoes, seeds removed, chopped
  • 60g shredded coconut, toasted
  • 5.30 gm lemon juice
  • 2 x 150g hot-smoked salmon fillets, skin removed, flaked
  • Naan bread, to serve
  • Iceberg lettuce, to serve
  • Mango chutney, to serve
  • Coriander sprigs, to serve
Instructions:
  • In a large frypan over medium-high heat, heat sunflower oil. Add mustard seeds and cook, stirring, for 1 minute until fragrant. Add onion, ginger, garlic, curry leaves, ground coriander, turmeric, chilli, garam masala, and cumin. Cook for 1 minute, then stir in tomato, coconut, lemon juice, and 1 1/2 cups (375ml) water. Simmer covered for 20 minutes until almost all liquid is absorbed. Uncover and cook for an additional 5 minutes until all liquid is absorbed.
  • Begin by gently heating the naan bread until warm. Next, layer crisp iceberg lettuce, a flavorful coconut mixture, and succulent salmon on top of the naan. Finish off by garnishing with mango chutney and fresh coriander before serving.

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