14th Mar 2012 - 23:23
Ingredients
Serves 1 - 2 1 x 213g can red or pink wild Alaska salmon 3 tbsp Greek-style natural yoghurt Small piece of cucumber, chopped 2 tbsp coriander, roughly chopped Salt and freshly ground black pepper 1 large naan bread
Preparation method
• Preheat the grill • Drain the can of salmon. Remove any skin and bones, if wished, and break the salmon into chunks. Gently mix in the yoghurt, cucumber and coriander. Season • Warm the naan bread under the grill for about one minute on each side. Serve at once with the salmon raita Cook’s tip: The raita makes a fabulous filling for sandwiches, rolls, wraps and pitta bread – so double the quantity you make and keep some in the fridge for up to two days. Recipe from the Alaska Seafood Marketing Institute.
Recipe courtesy of