Salmon-Stuffed Pitas

Name: Salmon-Stuffed Pitas
Ingredients: 1 tbsp olive oil; 300 g salmon fillets; 2 1/2 tbsp lime juice; 25 g fresh beansprouts; 100 g carrots, peeled and grated; 120 g romaine lettuce, shredded; 1 tbsp fresh chopped coriander; 2 tbsp soy sauce; 125 g thick Greek yogurt; 2 tbsp sweet chilli sauce; 4 large pitta breads; 2 tbsp roasted peanuts, roughly chopped; None None cayenne pepper, to serve

13 ingredients

2 steps

Ingredients

1 tbsp olive oil
300 g salmon fillets
2 1/2 tbsp lime juice
25 g fresh beansprouts
100 g carrots, peeled and grated
120 g romaine lettuce, shredded
1 tbsp fresh chopped coriander
2 tbsp soy sauce
125 g thick Greek yogurt
2 tbsp sweet chilli sauce
4 large pitta breads
2 tbsp roasted peanuts, roughly chopped
None None cayenne pepper, to serve

Directions

1

Heat oil in a non-stick frying pan and saute salmon fillets over medium heat for 4-5 mins on each side. Remove from pan, season and sprinkle with a little lime juice. Flake warm salmon into chunks and discard skin. Mix remaining lime juice with soy sauce and toss with salmon, bean sprouts, grated carrot, lettuce and cilantro.
2

Warm pitas under broiler for 1-2 min on each side then cut open and fill with salmon mixture. Sprinkle with chopped peanuts. Mix yogurt with chili sauce, season and drizzle over top. Sprinkle with cayenne and serve.