For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Salmao Selvagem Do Alasca E Bhajis De Arroz

Wild Alaska Salmon & Rice Bhajis

Salmao Selvagem Do Alasca E Bhajis De Arroz

Wild Alaska Salmon & Rice Bhajis

Course Aperitif/Tapa, Garnish, Starters
Alaska Product Alaska Wild Salmon
Servings 4


  • 852 g can red or pink wild Alaska salmon
  • 4 small onion finely sliced
  • ¼ teaspoon chilli powder
  • ½ teaspoon ground cumin
  • ½ teaspoon whole cumin seeds
  • 8 teaspoons chopped fresh mint or coriander
  • 300 g cooked white rice
  • 4 small egg beaten
  • plain flour
  • vegetable oil for shallow frying


  • 600 g Greek-style or low fat plain yogurt
  • 20 cm piece cucumber finely chopped
  • fresh coriander or mint to garnish


  • Makes about 20 small bhajis
  • Drain the salmon. Remove skin and bones, if desired and flake with a fork. Then add the onion, spices, mint or coriander and rice. Stir in the egg, season with salt and pepper and mix well. Now add just enough plain flour to bring the ingredients together
  • Heat the vegetable oil in a large frying pan. Form the salmon mixture into small balls, drop a few carefully into the fat, then shallow fry them until golden and crispy, turning them once. Drain on kitchen paper. Continue to cook the bhajis until all the mixture is used up
  • Mix together the yogurt and cucumber. Serve as a dip with the bhajis, garnished with fresh coriander or mint
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