Salmon antipasto on mini pitas

A salmon antipasto that kids can easily cook with you! A tasty mix of fresh salmon, cauliflower, tomatoes and olives, topped with grated parmesan for even more flavor! Perfect as a starter or hors d'oeuvre for your evenings with family or friends.

0 comments

20 min
4
17 min

  • Ingredients

    • 30 ml (2 tbsp) olive oil
    • 300 g fresh salmon, skinless, cut into 1 cm x 1 cm (½ in x ½ in) cubes
    • 1 small red onion, chopped
    • 2 cloves garlic, chopped
    • 250 ml (1 cup) cauliflower, cut into small florets
    • 250 ml (1 cup) canned diced tomatoes
    • 125 ml (½ cup) sliced ​​Kalamata olives
    • 30 ml (2 tbsp) wine vinegar
    • Salt and pepper from the mill
    • 24 mini pitas
    • 250 ml (1 cup) grated parmesan cheese

  • Preparation

    1. In a large skillet over medium-high heat, heat the olive oil and sauté the salmon, onion and garlic for 2 minutes.
    2. Add cauliflower, tomatoes, olives and vinegar. Salt and pepper to taste.
    3. Simmer uncovered 15 minutes or until liquid is almost completely evaporated. Serve hot or cold over pitas.
    4. Sprinkle with Parmesan cheese when serving.

For the adventurers

Notes and tips

Add 60 ml (¼ cup) chopped fresh basil when serving.

Réaliser en mini Batch-Cooking Réaliser en Batch-Cooking