Serves 4
ingredients
1 pound wild salmon
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 egg
2 tablespoons minced red onion, leeks, or green onions
1 tablespoon chickpea flour
1 serrano pepper, minced
2 tablespoons fresh grated ginger
1 teaspoon ajwain
1 teaspoon sea salt
1 cup loose chopped herbs (such as parsley or cilantro)
1 cup chopped greens, blanched and squeezed dry (such as kale or watercress)
instructions
Preheat oven to 350°F. Coat salmon in olive oil, season with salt and black pepper. Roast the salmon skin side down, for 4 to 5 minutes or until medium rare. Cool, then flake the salmon into a large bowl.
Mix in the rest of the ingredients. Add chopped herbs. Refrigerate mixture for 2 to 3 hours or overnight.
Make small cakes or patties, approximately 2 to 3 inches in size, and pan fry over medium-high heat in ghee or preferred cooking oil or deep fry them at 350°F.
notes & variations
Serve with cilantro or tomato chutney. For a fall/autumn option, serve with cranberry chutney.
For a crispier texture, deep fry. Remember, oil temperature is key.
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