Pulled Salmon Naanwich

Spiced pulled salmon with whipped feta cream and crunchy salad. So fresh and simply sooooo yummy!

Ingredients

Ingredients
Servings:
Pulled Salmon
g
Salmon
Garlic Clove
tsp
Ground Ginger
tsp
Garam Masala
tsp
Ground Cumin
tsp
Ground Turmeric
tbsp
Olive Oil
Feta Cream
g
Feta Cheese
tbsp
Cream Cheese
tbsp
Lemon Juice
tsp
Sweet Smoked Paprika Powder
Naanwich
g
Purple Cabbage
tsp
Kosher Salt
tsp
Granulated Sugar
Cucumber
Avocado
Naan Bread

Instructions

Preparing In The Kitchen
  1. Wash the red cabbage, dry, peel into fine strips and knead well with salt and sugar. Add to a bowl and set aside for about 30 minutes.
  2. Peel and mince the garlic clove. Wash the salmon fillets and pat dry. In a bowl, mix together 2 tablespoons of olive oil, minced garlic, ginger, garam masala, cumin, turmeric, salt and pepper. Add the salmon fillets and coat the fillets. Cover with cling film and let sit 5-10 minutes.
  3. Heat the remaining olive oil in a large pan over medium-high heat. Add the salmon and cook on both sides for about 3-4 minutes.. Once done, pull the salmon apart, with two forks.
  4. For the feta sauce, combine the feta, cream cheese, lemon juice and smoked paprika powder in a blender and blend until creamy. If desired, thin with additional lemon juice.
  5. Peel the cucumber and cut into thin slices. Peel the avocado, remove the pit and cut into wedges. Prepare the naan bread according to package instructions.
  6. Spread the feta cream on the naan bread. Top with cabbage, cucumber, avocado and pulled salmon. Optionally drizzle over sriracha mayo.

Preparing In The Kitchen
  1. Wash the red cabbage, dry, peel into fine strips and knead well with salt and sugar. Add to a bowl and set aside for about 30 minutes.
  2. Peel and mince the garlic clove. Wash the salmon fillets and pat dry. In a bowl, mix together 2 tablespoons of olive oil, minced garlic, ginger, garam masala, cumin, turmeric, salt and pepper. Add the salmon fillets and coat the fillets. Cover with cling film and let sit 5-10 minutes.
  3. Heat the remaining olive oil in a large pan over medium-high heat. Add the salmon and cook on both sides for about 3-4 minutes.. Once done, pull the salmon apart, with two forks.
  4. For the feta sauce, combine the feta, cream cheese, lemon juice and smoked paprika powder in a blender and blend until creamy. If desired, thin with additional lemon juice.
  5. Peel the cucumber and cut into thin slices. Peel the avocado, remove the pit and cut into wedges. Prepare the naan bread according to package instructions.
  6. Spread the feta cream on the naan bread. Top with cabbage, cucumber, avocado and pulled salmon. Optionally drizzle over sriracha mayo.

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