Salmon Tinfish

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I think it’s about time that I posted a recipe for some Indian food.

This dish is one of the first that I learned how to make, and it has become a staple for my family since it is quick and easy to make. It also has just a few ingredients, so I almost always have what I need for a quick meal. It is a great way to work some fish into your diet (we all need more Omega 3’s, right?), and my kids like it (minus the chili powder!). My husband’s family often makes this for breakfast, which is super delicious! I usually make it for dinner and then have the leftovers for breakfast or lunch the next day.

We use Trader Joe’s canned pink salmon, but any canned salmon would work fine. The potato is optional; sometimes I include it, but we rarely have potatoes in the house, so the dish is fine without. Also, I don’t peel the potato–most of the nutrients are in the skin!

Experiment with the amounts of seasonings to find the right balance of taste and texture for you. I hope you enjoy this simple Indian meal.

Salmon Tin Fish

Ingredients:
  • cooking fat (I use coconut oil)–about 3 Tbl.
  • 1/2 medium onion, sliced
  • medium handful of garlic cloves (to taste), minced
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. jeera mix
  • ground red pepper or chili powder
  • sea salt
  • 1 organic russet potato (optional)—cut into thin pieces (1/4 to 1/2 inch)
  • 14 oz. canned wild-caught pink or red salmon with the oil (Pro tip: wash the top of the can with soap and warm water before opening it–you never know what might have been there before!)
To Cook:
  1. Use a medium-sized pot or large skillet. Heat the oil (about 3 tablespoons) over medium heat.
  2. Put jeera mix in oil.
  3. When the spices start to pop, put in sliced onion. Stir well and let onions cook until translucent and soft.
  4. Add potatoes and minced garlic. Stir well and let cook for a few minutes.
  5. Add 1/4 tsp of turmeric powder, chili powder, and salt to taste (the salmon is salted already, so add sparingly).
  6. Stir well and cook covered until potatoes are mostly cooked, stirring occasionally. Add water or the oil from the can of salmon if the potatoes begin to stick or brown too much.
  7. When potatoes are almost done, gently stir in canned salmon and oil. Cook until potatoes are done.
  8. Serve with dosa or over rice. Enjoy!
Note: my husband likes his salmon tinfish dry, while I prefer to have some sauce. Adjust how much water you add according to your own tastes.
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