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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Cook Edamame as per package instructions (not required for Chickpeas). | 2. 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked). | 3. 3. Mix together all spices. | 4. 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs. | 5. 5. Coat Salmon with mixture and set aside for 30 minutes. | 6. 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking. | 7. 7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle. | 8. 8. Serve with a cooling yogurt-based or citrusy side dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chick pea	1/3	cup	canned	-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
red pepper flake	1	teaspoon		-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
kosher salt	2	teaspoons		-	-	-	-
salmon fillet	1	lb		643.7348	0.0	89.9415	28.7414
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.