Serves 4
2 x 175 g (6 oz) fillets of wild Alaska salmon
2 tablespoons plain flour
salt and freshly ground black pepper
pinch of paprika
12 large basil leaves
4 tablespoons Greek-style natural yogurt
4 tablespoons mayonnaise
4 wholemeal or white pitta breads
2 tablespoons olive oil
a few mixed salad leaves
lemon juice
* Slice each fillet of salmon lengthways into 4 - 5 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 yogurt 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 1 - 2 minutes, turning them often, until cooked. Drain on kitchen paper
* Split open the warm pitta breads, stuff with mixed salad leaves, then fill with the seared salmon strips. Spoon in some basil mayonnaise and add a squeeze of lemon juice