Mix together all the ingredients for the Cajun seasoning and then rub it all over the salmon.
Leave it to rest in the mixture for ten minutes
Heat a grill to a medium – high temperature and grease a baking tray.
Place the salmon on the baking tray and cook under the grill –skin side up for 5 minutes – turn the salmon and cook for a couple of minutes on the other side until it is cooked all the way through
While the salmon is cooking mix together the ingredients for the zingy crème fresh and heat a wok or a large frying pan to a high temperature.
Stir fry your veg in the oil for 3-5 minutes – or until andante
Slice your warm toasted pitas in half down the centre so it makes a pocked and line with the crème fresh.
Tear the salmon into chunks and stuff the pitta’s with the salmon, vegetables, spring onion and crunchy peppers – if you can’t fit it in don’t worry, you can always get another pita bread for the leftovers.