The word “Tikki” in Indian cooking refers to a small cutlet or a croquette that can be had as an appetizer or used as filling for your burgers, wraps or salads!
Salmon was an acquired taste for me. I found the natural taste of Salmon too “fishy” and avoided it for a long time. When I read about how rich wild caught Salmon is in Omega-3, it prompted me to come up with a recipe that would mask the “fishiness” of this super food.
I decided to combine it with some chopped vegetables and warm Indian spices. Typically a “tikki” stuffing has boiled potatoes, I used chopped carrots instead to keep it low carb. When the mixture was blended, the carrots disappeared, adding a hint of sweetness and keeping the tikki super moist. I paired it with a mayo-yoghurt-relish and voilà! we had a winner!
Prep time: 15 minutes
Salmon Tikki (Salmon Cakes)Print Recipe
- 1 lb. Wild Salmon/Salmon Fillet/ White fish Fillets
- 4 scallions sliced thin
- 2 medium carrots, peeled and sliced into 1/2 inch pieces
- 1 tablespoon ginger-garlic paste ((1/2 inch ginger + 3 cloves garlic, blended to a paste)
- Zest and Juice of 1 lime
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 cup frozen corn
- 1/2 chopped dill/cilantro/parsley
Skin the salmon if using wild caught Salmon. (see notes for tips). Cut it into big cubes.
In a blender, add sliced carrots and pulse till it's chopped fine, around 6-8 pulses. Add lemon zest, juice, spices and ginger-garlic paste and pulse 15 times. Remove the mix in a bowl, add diced scallions and chopped herbs and stir.
Refrigerate mix for about 10 minutes, letting the flavors blend. Take it out 15 minutes before cooking/grilling. Skip this step if short on time. Using an ice cream scoop for consistent portions, make burger size patties and set aside on a tray. This mix should make 8-10 patties/tikkis.
Heat a skillet on medium heat, add 1-2 teaspoons olive oil and place the salmon patties down. Cook them 3 minutes on first side, flip and repeat on the second side (total 6-7 minutes depending on how hot your pan or grill is).
How to remove salmon skin: Place the fillet, skin-side down, tail end or thinner side towards you, on a chopping board. Hold the tail end with a kitchen towel to give you a firm grip and stop it from slipping. Using a thin sharp knife, make a cut between the flesh and skin and move the knife in the opposite direction, away from the tail end, in a saw like motion. Adjust the end closer to you and continue to cut along the length of the fillet. Remove and discard skin.