Cajun Salmon Pitas with Ginger Stir-Fried Vegetables and Zingy Crème Fresh

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4 people
Meal course
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1 .
For the fish
1 whole
Lime - Juice
1 pinch
Cayenne pepper
1 tsp
Ground cumin
1/2 tsp
Smoked paprika
1/2 tsp
Ground coriander
1 pinch
Light soft brown sugar
1 tbsp
Olive oil
2 large
Salmon fillet
2 .
For the stir fry
1 handful
1 thumbsize
Ginger - peeled and grated
6 whole
Asparagus stalks - roughly chopped
6 Sprig
Purple sprouting broccoli
1 Splash
3 .
For the cream
1 tbsp
Chives - finely chopped
1 whole
Lime - Juice
1 handful
Fresh coriander - roughly chopped
2 small
Garlic clove - peeled and finely chopped
2 tbsp
Creme fraiche
1/2 tsp
English Mustard
4 .
To serve
4 large
Pita breads - toasted
1 large
Spring onion - finely chopped
4 whole
Mini peppers - finely sliced
Cajun Salmon Pitas with Ginger Stir-Fried Vegetables and Zingy Crème Fresh
  1. 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
  2. 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
  3. 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
  4. 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.

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