"My mother used to make a simplified version of this that got me through my broke years in college. I've become a big fan of Indian food, so I 'Indianed' up this old favorite. You can tone down the heat by removing the seeds from the chili pepper. Serve it with rice." — Fran
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brown mustard seeds
onion, sliced into thin half-circles
minced fresh ginger root
green chile pepper, chopped
fresh curry leaves, chopped
2 (14.75 ounce) cans
salmon, drained and bones removed
chopped fresh cilantro
This was so great. Instead of a regular tomato I used grape tomatoes for their sweetness and only used one can of salmon. Couscous completed the dinner, Thanks!
Very easy and quick dish to prepare. It did not have as much kick as I expected, and actually was a little bit bland. But overall, great, easy dish for a weeknight meal and a clever use of canned salmon.
With the cumin, mustard and hot pepper, I thought this would be hot! It was a pleasant combination. We will be making this again soon. The recipe says that this serves 2, but we fed my whole family with this!
This is such a great recipe! I added red curry paste to raise the heat factor. I served it with curry couscous and put it all in a lettuce wrap with some sour cream and siracha. It's become one of our favorite easy dinners!
I experimented with this recipe and a fillet of Atlantic salmon. Delicious! I kept it moist with a tiny bit of plain water in the bottom, and then microwaved the entree.
I made it with tuna and my 4 year old thoroughly enjoyed it.
Awesome recipe! The spices and veggies really help to bring this dish together. The onions give it nice crunch. For the less ambitious, cut the spices you aren't familiar with.
The spices made this dish taste new again for me.
* Percent Daily Values are based on a 2,000 calorie diet.
Indian-Style Salmon Fry
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 424
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