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🍽️ Salmon Pita Pockets with Honey-Mustard Dip

526 kcal · 30 min · 4 servings

Ingredients

• Oranges 1 pc.
• Oil 1 tbsp.
• Pepper, mixed pinch
• Honey 2 tsp.
• Sweet mustard 2 tsp.
• Salmon fillet with skin 600 g
• Salt pinch
• Pita bread 4 pcs.
• Mini cucumbers 3 pcs.
• Dill, fresh 30 g
• Sour cream 200 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the orange thoroughly.
3. 3. Cut the orange in half.
4. 4. Squeeze the juice from the orange.
5. 5. Pour the oil into a small bowl.
6. 6. Add two tablespoons of orange juice.
7. 7. Season the marinade with ground pepper.
8. 8. Add one teaspoon of honey to the bowl.
9. 9. Add one teaspoon of sweet mustard to the bowl.
10. 10. Stir the marinade well.
11. 11. Rinse the salmon under running water.
12. 12. Pat the salmon dry with kitchen paper.
13. 13. Lightly salt the salmon.
14. 14. Place the salmon in the marinade.
15. 15. Let the salmon marinate briefly.
16. 16. Take the salmon out of the marinade.
17. 17. Let the salmon drip dry for a moment.
18. 18. Place the salmon in a baking dish with the skin side down.
19. 19. Cook the salmon in the oven for about 20 minutes.
20. 20. Brush the salmon with the remaining marinade after 10 minutes.
21. 21. Moisten the pita breads slightly with your fingers.
22. 22. Place the pita breads in the oven with the salmon for the last 6 minutes.
23. 23. Wash the cucumbers.
24. 24. Cut off the ends of the cucumbers.
25. 25. Peel the cucumbers into thin strips using a vegetable peeler.
26. 26. Wash the dill.
27. 27. Shake the dill dry.
28. 28. Remove the coarse stems from the dill.
29. 29. Finely chop the dill.
30. 30. Put the dill into a bowl.
31. 31. Add crème fraîche to the bowl.
32. 32. Add one tablespoon of orange juice to the bowl.
33. 33. Add the remaining mustard to the bowl.
34. 34. Add the honey to the bowl.
35. 35. Season the dip mixture with salt.
36. 36. Season the dip mixture with pepper.
37. 37. Take the salmon out of the oven.
38. 38. Take the pita breads out of the oven.
39. 39. Separate the salmon flesh from the skin using two forks.
40. 40. Roughly flake the salmon.
41. 41. Cut open the pita breads.
42. 42. Spread the honey-mustard dip onto the pita breads.
43. 43. Fill the pita breads with the cucumbers.
44. 44. Fill the pita breads with the salmon.
45. 45. Drizzle the dish with the remaining dip if desired.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 526
• Protein: 32 g · Fett/Fat: 26 g · Carbs: 37 g