Serves 4 2 x 175g (6oz) fillets of wild Alaska salmon 2 tbsp plain flour Salt and freshly ground black pepper Pinch of paprika 12 large basil leaves 4 tbsp Greek-style natural yoghurt 4 tbsp mayonnaise 4 wholemeal or white pitta breads 2 tbsp olive oil A few mixed salad leaves Lemon juice
• Slice each fillet of salmon lengthways into four or five strips. Put the flour onto a plate and season it with the salt, pepper and paprika. Add the salmon strips and toss them in the seasoned flour until coated • In a blender, combine the basil leaves and Greek yoghurt until smooth. Add to the mayonnaise and mix together. (You could just use a knife to chop the basil finely, if you’d rather) • Warm the pitta breads in a toaster or under the grill. Meanwhile, heat the olive oil in a frying pan or wok and sizzle the salmon strips for one or two minutes, turning them often, until cooked. Drain on kitchen paper • Split open the warm pitta breads, stuff with mixed salad leaves, and fill with the seared salmon strips. Spoon in some basil mayonnaise and add a squeeze of lemon juice Recipe from the Alaska Seafood Marketing Institute.