Blackened Salmon Pita

Have you experimented with slicing pitas in half and enjoying them more like a flatbread? While we love filling pockets, this can be a delicious way to get your pita fix in.

Ingredients:

• 2 salmon fillets

• 2 teaspoons paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon thyme

• 1 teaspoon oregano

• 1/2 teaspoon cayenne pepper (adjust to taste)

• Salt and black pepper to taste

• 2 tablespoons olive oil

• 2 Angel bakeries pitas, cut in half and lightly toasted

For the Cabbage Cucumber Slaw:

• 1 cup shredded cabbage

• 1/2 cup sliced cucumber

• 2 tablespoons chopped cilantro

• 1 tablespoon lime juice

• Salt and black pepper to taste

For the Avocado Cilantro Sauce:

• 1 ripe avocado

• 1/4 cup fresh cilantro leaves

• 1 clove garlic

• 1 tablespoon lime juice

• Salt and black pepper to taste

• Water (as needed to adjust consistency)

Instructions:

1. Prepare the Blackened Salmon:

• In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.

• Rub the spice mixture evenly over both sides of the salmon fillets.

• Heat olive oil in a skillet over medium-high heat.

• Once hot, add the salmon fillets and cook for 3-4 minutes on each side, or until the salmon is cooked through and blackened on the outside. Remove from heat and set aside.

1. Make the Cabbage Cucumber Slaw:

• In a mixing bowl, combine shredded cabbage, sliced cucumber, chopped cilantro, lime juice, salt, and black pepper. Toss until well mixed. Set aside.

1. Prepare the Avocado Cilantro Sauce:

• In a blender or food processor, combine avocado, cilantro, garlic, lime juice, salt, and black pepper.

• Blend until smooth, adding water gradually as needed to reach the desired consistency. Adjust seasoning to taste.

1. Assemble the Open-Faced Pitas:

• Take a toasted pita half and spread a generous amount of the avocado cilantro sauce on the inner surface.

• Place a portion of the cabbage cucumber slaw on top of the sauce.

• Carefully place a blackened salmon fillet on the slaw.

• Optionally, drizzle a little more avocado cilantro sauce over the salmon.

• Repeat with the remaining pitas and ingredients.

Tips:

• Adjust the level of cayenne pepper in the blackening seasoning to suit your spice preference.

• Ensure the salmon is cooked through but still moist to maintain its tenderness.

• You can customize the slaw by adding other vegetables like bell peppers or carrots for extra crunch and flavor.

• The avocado cilantro sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.