Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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