Canola Oil 2 large white onions finely chopped 1 large tomato finely chopped 1 can of Royal Red Salmon A touch of black pepper A table spoon of soy sauce A tea spoon of parsley paste or fresh parsley
Prepare canned salmon
Make sure it is Royal Red salmon variety. The pink salmon doesnt taste as good as it has less oil and drier. Apparently "chinook" salmon is the best. A can of good Red Salmon costs $5.00
Open the can and drain excess water.
Keep the skin
Royal Red Salmon has very few skeletel parts. Just squish the fish in a bowl.
set it aside.
Caramalize onions well to a reddish brown color in oil on medium high
Add finely sliced tomatoes to it and continue to cook them for about 10 minutes on medium medium high.
At this time onions, tomatoes and the oil forms a nice mixture
Add broken up salmon and mix it well.
Cook on medium for 5 minutes.
Add a table spoon of soy sauce.
Add a tea spoon of parsley paste or fresh parsley
Cook on low/medium for about 10 minutes.
Best served on a bed of fluffy basmati rice.
You can add cayenne pepper if you want to spice it up.
You can add a touch of turmeric.
If you know how to cook with Indian spices, you can use your favorite method of caramalizing onions such as adding Jira, curry leaves, mustard seeds, chenna dal, and long dried peppers.
satya - Wednesday, May 20, 2009 12:07:02 PM
Notes on improvement
A large whole red onion finely chopped and two medium tomatoes seemed to work better.
Caramalize onions really well and then add tomato and caramalize that too really well for about 15 minutes on medium heat and then add the fish.
Reduce soy sauce to a tea spoon instead or completely eliminate it in favor of simple salt.
It won't be as dry as a result.