Using healthy ingredients is an admirable goal for any cook and wild salmon is one of the best choices out there. Loaded with protein and omega-3 fatty acids, wild salmon rises above farmed salmon in nutritional value. You can tell the difference between the two by the color — farmed salmon is usually light-pink, sometimes almost barely pink, but wild salmon is a rich, dark, pink-orange. Their texture is also different, with farmed salmon being soft and mushy while wild salmon is firm and taut. Most importantly, wild salmon is ethically harvested from natural streams and rivers, while farmed salmon is cultivated in farms that can breed bacteria and other harmful by-products. The fish farms also rely on antibiotics to control the levels of bacteria in the fish, something you won’t have to worry about with wild salmon.
Cooking With Wild Salmon
Often a product of colder climates like Alaska and Canada, salmon isn’t a traditional ingredient in most Goan dishes. However, the health value of wild salmon has earned the respect and attention of all the world’s cuisines and this colorful fish is making its way into even the most orthodox of restaurants. You can find wild salmon at fish counters and grocery stores, but the freshest and healthiest products are offered online and it’s easy to set up a wild salmon delivery once or twice a month. With a steady supply, you always have some on hand for a quick appetizer or snack. Wild salmon is an excellent choice for lunches and works just as well as the feature course.
When buying fresh fish, plan for six to eight ounces per person. You’ll want to account for discards, such as skin and bones, so make sure to add a few extra ounces into your tabulation when putting your order together. With a subscription service, you can specify the forms of fish you’d like to receive and even request special products like pate.
If you’re new to wild salmon, start getting to know this colorful and healthy fish by preparing a small tray of salmon puffs. These baked appetizers are stuffed with a spicy fish filling and wrapped in flaky dough. You can use the puff pastry as suggested here or make your traditional pastry dough. A tray can satisfy one or two people and be an excellent prelude to a dinner or lunch. They also make a great after-school snack or party dish.
Serving
To serve the wild salmon puffs, line a basket with a clean napkin and place the puffs inside. You can add a side of yogurt sauce for dipping or a delicious chutney as an accompaniment. For a larger party, you can double or even triple each ingredient in the recipe. For your next endeavor, consider experimenting with new ideas: You might try yellow curry instead of garam masala, for example, or add a few small green peas or baby potato chunks. Maybe you prefer to make your own dough, or omit the almonds and try cashews instead. You could try a white onion instead of yellow. These versatile puffs are yours to explore!
Wild Salmon Puffs with Garam Masala
Ingredients
- 7 ounces wild salmon skinned and boned
- 2 ounces raw almonds blanched and thinly sliced
- 2 oz canola oil
- 1 medium yellow onion thinly sliced
- 1 tablespoon minced raw ginger
- ½ teaspoon garam masala
- 1- ounce golden raisins
- Dash of salt
- 8 ounces frouncesen puff pastry thawed
- 1 large egg
Instructions
- Warm your oven to 300 degrees Fahrenheit and spread the almonds on a cookie sheet or jelly roll pan. Allow them to brown for three minutes.
- Pour the oil into a skillet or frying pan and saute the onion and ginger together until the ingredients are slightly softened.
- Add the garam masala, raisins, and almonds, stirring gently and careful not to burn. Add the dash of salt, stirring it in. Remove the pan from heat and put it to the side to cool.
- Chop the salmon into cubes or bits (pea-sized) and stir into the cooled-down curry mixture.
- Use a small rolling pin to roll the puff pastry into a twelve-inch square onto wax paper or another non-stick surface. Divide this large square into four smaller six-inch squares using a knife or spatula.
- Spoon a quarter of the wild salmon filling into the center of each pastry square. Use a small brush (or your clean fingertip) dipped in water to lightly moisten the edges of each square.
- Pull each square into a triangle, securing the contents inside and sealing the edges. Lightly beat the egg and brush the top of each triangle.
- Move the puffs to a lightly greased or nonstick sheet and bake at 425 degrees for 20 to 25 minutes, or until golden brown.
- Allow to cool for a minute or two.
Pin this recipe on Pinterest
Note:
Royalty free photo credits:
First image: Photo by Juli Moreira on Unsplash
Second image: Photo by Girl with red hat on Unsplash
Leave a Reply