Harissa Salmon Flatbreads with Cucumber Mint Yoghurt (gluten free & dairy free)
If you are after an easy yet super tasty dinner, look no further! My harissa salmon flatbreads combine delicious salmon bites which are marinated in harissa paste, lemon juice, cumin, paprika and garlic and served with a dairy free cucumber mint yoghurt, lettuce, red cabbage, pomegranate seeds, spring onion and lime on a gluten free pitta. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
What do you use for the flatbreads?
For this recipe I use gluten free pitta bread which I warm in the toaster. My favourite are the BFree Stone Baked Pitta. If you did want to make your own flatbreads I do have a Yeasted Naan Bread Recipe on my website (minus the toppings for a flatbread) however this would take a little longer as they require time to rest for the dough to rise.
What yoghurt do you use for the cucumber yoghurt?
For this recipe you will need a plain (no sugars) yoghurt. I tend to use the Alpro Plain No Sugars however any other alternative would also work.
Harissa Salmon Flatbreads
Ingredients
For the harissa salmon
- 1 tablespoon harissa paste
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin powder
- 1 teaspoon paprika powder
- 2 cloves garlic (Minced)
- 1 tablespoon olive oil
- 2 salmon fillets (cut into bite size chunks)
For the cucumber mint yoghurt
- 200 g dairy free plain yoghurt
- 1/2 cucumber (grated and then the juice squeezed out)
- Juice of 1/2 a lime
- Handful fresh mint (finely chopped)
For serving
- 2 gluten free pitta/flat breads
- Handful iceberg lettuce (shredded)
- 1/4 red cabbage (finely chopped)
- 2 spring onions (finely chopped)
- Handful pomegranate seeds
- 2 lime wedges
Instructions
For the salmon
- In a large bowl combine harissa paste, lemon juice, cumin, paprika, garlic and olive oil. Mix well.
- Add your salmon chunks and mix well until they are coated in the harissa mixture.
- Heat a large non stick pan on a medium to high heat and add a little more olive oil. Add the salmon and cook for around 5 minutes, until crispy on the outside and cooked through.
For the cucumber mint yoghurt
- Combine dairy free yoghurt with grated cucumber (ensure that all of the juice is squeezed out of the cucumber first), lime juice and fresh mint.
Assemble
- Toast your gluten free pittas until warm.
- Assemble your flat breads by adding the mint yogurt, followed by iceberg lettuce, red cabbage, the harissa salmon, spring onion and pomegranate seeds. Serve with lime wedges.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice