Indian salmon fajitas

Tall girl's fashion // Indian fajitas

The title Indian fajitas might seem like a contradiction in terms, but if you love both fajitas and curries, this is your perfect dish for lunch or dinner. I’ve already made these fajitas twice in two weeks, so it’s definitely worth trying out. You won’t be disappointed!

Tall girl's fashion // Indian fajitas

Ingredients — serves two:

Coconut oil for frying

1/2 tsp mustard seeds

1 small onion, finely chopped

1 thumb’s size ginger, finely chopped

2 coves of garlic, crushed

1 tbsp coriander powder

1/2 tsp tumeric

1/2 tsp chili powder

A pinch of garam masala

Salt to taste

2 tomatoes, finely chopped

2 dl water

1,5 dl coconut flakes

A squeeze of lemon

A handful toasted peanuts or cashew nuts

300 gr salmon filet, diced

Lettuce or ruccola/rocket

6 corn fajitas

Warm the oil in a thick pan and add the mustard seeds. When the seeds start to pop, add the onion and fry on medium heat until golden. Add ginger and garlic, followed by all the spices. Stir well before you add the tomatoes, coconut flakes and water. Simmer with the lid on at a low heat for 10 minutes. Add a squeeze of lemon and the nuts, then the salmon. Stir to combine and let simmer for about 5 minutes until the salmon is cooked.

Build the fajitas by adding lettuce or rocket (my favourite) to the fajitas, then the salmon. Roll up and serve. Delicious!