A recipe for Spicy Pitas. Follow the simple recipe instructions for Spicy Pitas shared by other home cooking experts.
Ingredients
213 g Canned pink Alaska salmon2 Tbs. Fromage frais
2 Tbs. 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 g Canned kidney beans; drained -OR- haricot beans, drained
100 g Cut French beans, cooked, drained and cooled
100 g Iceberg lettuce
3 Tomatoes
6 Pita 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 pita 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
