Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Sandwiches
Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
213 g Canned pink Alaska salmon
2 tb Fromage frais
2 tb Mayonnaise
1/2 ts Finely chopped root ginger
-(fresh)
1/2 ts Ground cumin
1/2 ts 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 & cooled
100 g Iceberg lettuce
3 Tomatoes
6 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
