Spicy Pittas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
213 gram: Canned pink Alaska salmon,
2 tbsp: Fromage frais,
2 tbsp: Mayonnaise,
1/2 tsp: Finely chopped root ginger, fresh
1/2 tsp: Ground cumin,
1/2 tsp: Grated lemon rind,
2: Garlic cloves, crushed
Salt and white pepper,
213 gram: Canned kidney beans, drained OR- haricot beans, drained
100 gram: Cut French beans, cooked, drained & cooled
100 gram: Iceberg lettuce,
3: Tomatoes,
6: Pitta breads,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp