Spicy pittas

Yield: 6 Servings

Measure Ingredient
213 grams Canned pink Alaska salmon
2 tablespoons Fromage frais
2 tablespoons Mayonnaise
½ teaspoon Finely chopped root ginger (fresh)
½ teaspoon Ground cumin
½ teaspoon Grated lemon rind
2 \N Garlic cloves; crushed
\N \N Salt and white pepper
213 grams Canned kidney beans; drained OR- haricot beans, drained
100 grams Cut French beans cooked, drained & cooled
100 grams Iceberg lettuce
3 \N Tomatoes
6 \N Pitta breads

Drain the can of salmon and flake the fish. Mix together with the fromage frais, mayonnaise, ginger, cumin, lemon rind, garlic, salt and pepper, kidney and French beans. Shred the lettuce and chop the tomatoes.

Warm the pitta bread under a hot grill until the pockets puff up.

Split with a knife and fill with the lettuce and tomatoes. Top with the salmon mixture and serve immediately.

Serves 6. Approx. 290 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

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