Salmon Scramble Recipe (Salmon 'Podimas')

Salmon Scramble Recipe (Salmon 'Podimas')

Preparation: 15 mins

Cook Time: 30 mins

Servings: Serves 2-3

Food For Thought- What is "Podimas"?

"Podimas" is a south Indian terminology for cooking techniques. It is generally a dry version of any scramble of any vegetables/meat/egg etc. As per Indian cooking, most of the root vegetables (Like potatoes, tapioca, taro, yam, etc are ideal candidates for podimas), egg (Called 'Bhurji' in some parts of India), even meats like Crab, mutton (Goat), etc. are made.
The idea is to make a dryer version of it the above-listed ingredients combined with some amazing Indian spices like Cumin, Coriander, whole Garam Masala, etc according to the needs and recipe. And the best part of it is tempering (Called 'Tadka' or 'Thalikaradu' in parts of India). Finally garnishing with dry roasted coconut flakes and coriander leaves with a drizzle of lemon juice.

Generally, Podimas must have tadka, coconut and it must be dry.

Ingredients

1. 1 canned Salmon/Salmon Filet.
2. 2 Tbsp Coriander Powder
3. 1 Tbsp Cumin Powder
4. 1 Tsp Turmeric Powder
5. 2 Tbsp Curry (Indian) Powder
6. Salt and Pepper for taste
7. 1/2 Sliced White Onions 
8. 2-3 green chillis (modify for taste)
9. Juice of 1 Lemon
10. Any Oil /Butter
11. 7-10 Curry Leaves
12. Coriander for garnish 
13. 3 Tbsp Dry  Coconut Flakes

For tempering (Optional, but takes the dish to the next level)

1. 1 Tbsp Urad Dal 
2. 1 Tbsp Cumin Seeds 
3. 1/2 Channa Dal.
4. 1-2tbsp of oil.

Method

1. For canned salmon, which is generally 100% cooked, squeeze out as much liquid as you can. The dryer the salmon, the better the taste.
2. If you are using salmon filet, then cook them in a cast iron and shred them.
3. Add oil to the pan on medium heat, and after the oil is hot enough add all the ingredients under tempering. Make sure the oil is hot enough and dal has to crisp up. Then add the curry leaves. Make sure the curry leaves don't burn. 
4. This process is called tempering, which is very popular in Indian cooking and it is totally optional, but enhances the flavor of the dish. It can be done with Ghee as well instead of oil.
5. Add all the spices mixture to low flame and make sure you cook the spices in oil, so it blooms out the flavors.
6. Then after the spices have been cooked, add the shred salmon, salt, and pepper for taste and saute them for 2 mins until it's well coated in the spice mixture.
7. Then add the toasted coconut flakes and garnish them with chopped coriander leaves and squeeze half a lemon or according to the need.
8. Serve it hot.
9. This can be meal-prepped and can be refrigerated for 2-3 days. I don't recommend freezing this dish.

Macros

Macros	Grams (Per Serving Size)
Carbohydrates	3.2g
Protein	30g
Fat	15g