Salmon Tikki w/ Yogurt Cucumber Sauce

Recipe Source: Bernie’s Mom (Georgette Wilson)
Serves: 4

1 1/4 pounds salmon fillet, skinned
2 shallots, minced
1 Serrano chile, seeded & minced
1/4 cup minced fresh cilantro
1 teaspoon cumin seeds, toasted
1 1/2 tablespoons minced fresh ginger
3/4 teaspoon salt
1/4 teaspoon curry powder
1/4 cup vegetable oil, divided
Yogurt Cucumber Sauce (recipe below)

Cut salmon into large chunks and place into a food processor.  Pulse several times until minced.

Place salmon in a large bowl; add shallots and next 6 ingredients, stirring to combine.  Shape salmon mixture into 8 small patties, cover and chill at least 30 minutes or until ready to cook.

Heat 2 tablespoons oil in a large skillet over medium-high heat.  Add 4 patties and cool 3 minutes on each side or until golden.  Repeat with remaining oil and salmon patties.  Serve with Yogurt Cucumber sauce.

Yogurt Cucumber Sauce

1/2 cup plain yogurt
1/2 cup peeled, chopped cucumber
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/8 teaspoon salt

Combine all ingredients in a small bowl; stir well.  Cover and chill until ready to serve.  Makes about 1 cup.


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