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