Lemon Pepper Salmon Pita Pockets

Name: Lemon Pepper Salmon Pita Pockets with Cucumber Salad & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 red onion; ¼ cup white wine vinegar; 1 carrot; 1 cucumber; 1 clove garlic; 1 packet Greek-style yoghurt; 1 packet salmon; 1 sachet lemon pepper seasoning; 1 packet mixed salad leaves; 2 Pita Bread; 1 tbs honey

with Cucumber Salad & Garlic Yoghurt

Get up to $200 off!

Perfectly seasoned lemon pepper salmon, a crisp cucumber and carrot ribbon salad and a creamy garlic yoghurt sauce, come together to create another unforgettable pita pocket meal. This light yet satisfying dish combines zesty flavours and a refreshing crunch in every bite!

Allergens:

Milk

•Fish

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

red onion

carrot

cucumber

1 clove

garlic

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 sachet

lemon pepper seasoning

1 packet

mixed salad leaves

Pita Bread

(Contains: Wheat, Gluten; May be present: Milk.)

Not included in your delivery

olive oil

¼ cup

white wine vinegar

1 tbs

honey

Nutritional Values

Energy (kJ)3152 kJ

Calories753 kcal

Fat31.4 g

of which saturates7.5 g

Carbohydrate76.9 g

of which sugars26.7 g

Dietary Fibre9.4 g

Protein44.6 g

Sodium957 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Thinly slice red onion. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside.

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • Thinly slice cucumber into half-moons. • Finely chop garlic.

• In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat until fragrant, 1 minute. Transfer to another small bowl. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel. In a medium bowl, combine salmon, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate. Flake salmon into bite-sized chunks.

TIP: Patting the skin dry helps it crisp up in the pan!

• Drain pickled onion, reserving a splash of pickling liquid for the salad. Place in a large bowl. • Add carrot, cucumber, mixed salad leaves, a splash of the pickling liquid and a drizzle of olive oil. Toss to combine and season to taste. • Toast or grill pita bread to your liking.

• Halve pita bread and spread with garlic yoghurt. Fill with some cucumber salad and lemon pepper salmon. Drizzle with the honey. • Serve with remaining salad. Enjoy!