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Yield: 6 Servings
Ingredients:
* 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
Instructions:
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
Ingredients:
* 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
Instructions:
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
