Salmon Pita

Salmon Pita

Serves 4


    4 x 150g Mt. Cook Alpine New Zealand Salmon Portions Skin On
    4 pita bread (or any bread or wrap)
    1/2 cup yoghurt
    50g kimchi (alternatively you can use sauerkraut or any other fermented vegetable)
    1/3 cucumber, thinly sliced 
    1/4 red onion, thinly sliced
    1 tbsp rice vinegar
    1 tbsp honey
    A pinch of salt

    1/2 avocado, sliced
    1 handful cherry tomatoes
    1 handful lettuce (or any salad greens)
    1 tbsp of your choice of nuts & seeds


    1. Combine the cucumber, onion, vinegar, honey and salt. Set aside.
    2. Combine the yogurt and chopped kimchi to taste.
    3. Toast the pita bread and cut in half.
    4. Pan fry the salmon taking extra care to crisp up the skin. Crisping the skin creates a 'bacon like' effect.
    5. Fill the ½ pitas by layering in the salad items, then pickles, salmon and yogurt dressing. Finally sprinkle with LSA and serve. 

    Recipe and Image Credit: Mt Cook Alpine Salmon

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