Light and easy...perfect for picnicking!
2 7.5-oz. cans wild-caught king salmon, drained
1/4 c. light mayonnaise or plain yogurt
2 Tbsp. lemon juice
2 tsp. ginger root, peeled and minced
1 c. carrot, grated
1 c. cucumber, diced
2 green onions, chopped
2 c. bean sprouts
8 leaves leaf lettuce
4 7 pitas, cut in half
Dash of hot pepper sauce
Whisk mayonnaise, lemon juice, ginger root, and hot pepper sauce together. Add salmon, carrot, cucumber, green onion, and bean sprouts and mix gently. Line pita halves with lettuce and spoon in salmon mixture. Serves 8.
Adapted from a recipe by the BC Salmon Marketing Council.
