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

If I could describe this recipe in three words it would be zingy, fresh and scrumptious – in my eyes it’s a dish that has it all. Now, one might say I am bias as I made it, and you would probably be right but these pitas are stuffed to the brim with juicy salmon, Cajun spices, heaps of vegi goodness, multiple textures and cooling creaminess – now who can argue with that?

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Serves 2-4 (makes 4 pita’s or 2 pitas plus extra for your plate)

For the Salmon

  • Juice 1 lime
  • Pinch cayenne pepper
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • Pinch soft brown sugar
  • 1 tbsp olive oil
  • 2 Salmon Steaks

For the Stir Fry

  • Handful Samphire
  • Thumbsize piece ginger – peeled and grated
  • 6 sprigs asparagus – roughly chopped
  • 6 sprigs purple sprouting broccoli – sliced in half if chunky and roughly chopped
  • Splash of oil for frying

For the Zingy Crème Fresh

  • Handful chives – finely chopped
  • Juice 1 lime
  • Handful coriander – finely chopped
  • 2 small garlic cloves – crushed and finely chopped
  • 2 tbsp crème fresh
  • ½ tsp English mustard

To serve

  • 2-4 (depending on how you want to eat it/people you serves) large pita breads – toasted
  • Spring onion – finely chopped
  • Mini peppers – finely sliced

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.

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