Right on the dock, the Alaska Smokehouse folks use the traditional method for preparing Wild Sockeye Salmon to enjoy by itself, or in their unique recipes like this one. All of their Smoked Sockeye Salmon preparation is done in southern, southeast Alaska; among some of the richest salmon grounds in the world. Delivered to their smokehouse within days of being caught, the best Sockeye Salmon are carefully selected, then hand filleted and soaked in traditional Native American brine. The Sockeye Salmon are then smoked over alder wood fires to succulent perfection.

Ingredients for 4 Servings

• 1 Cup Plain Non-Fat Yogurt
• 4 Tablespoons Chopped Green Onions
• 2 Chipolte Peppers
• 4 Tablespoons Peanut Butter
• 1/4 Teaspoon Salt
• 16 Ounces of Alaska Smokehouse Sockeye Salmon, Cut Into Strips
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Pepper
• 1/2 Teaspoon Chili Powder
• 1/2 Teaspoon Garlic Powder
• 1/2 Teaspoon Dried Oregano
• 1/2 Teaspoon Ground Cumin
• 3 Tablespoons Vegetable Oil, Divided
• 1 Medium Onion, Sliced
• 1 Red Bell Pepper, Julienned
• 4 Six-Inch Pitas
• 1 Cup Shredded Lettuce
• 1 Cup Shredded White Cheddar Cheese

Preparation

1. In a food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter and 1/4 tsp. salt.
2. Blend until smooth.
3. Place in a sealed container and refrigerate.
4. Preheat oven to 350 degrees.
5. Mix together 1/2 tsp. salt, pepper, chili powder, oregano, garlic powder and cumin; sprinkle over salmon strips.
6. Heat half of oil in a skillet over medium heat, sauté onions and red peppers until tender; transfer to a plate and set aside.
7. Wrap pitas in foil and place in oven for about 10 minutes.
8. Heat remaining oil in skillet and sauté salmon until slightly brown.
9. Add onions and red peppers to skillet and cook for another minute.
10. Cut pitas in half and stuff with smoked salmon mixture.
11. Serve with lettuce, cheese and chipotle sauce.

Serves 4

If you'd like to purchase some superb Sockeye from Alaska Smokehouse go to: Smoked Wild Sockeye Salmon