| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
French |
Main dish, Sandwiches, Fish |
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
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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