Salmon Pizzas with Greek Yogurt


2 small skinless salmon fillets  * (Sockeye, Silverbrite  or Coho) About  ¾ pound in  total
2 large tomatoes
2 thin 10” pizza bases
1 small red or white onion
Salt and pepper
8 sprigs
½ lemon
6 oz. (170 g) Greek Yogurt  *
4 Tbsp. Mango Chutney, optional 

Preheat oven to 425. Remove any bones from salmon flesh, and then dice. Rinse, dry and finely chop the tomatoes, and peel and finely chop the onion.
Place the pizzas on baking trays (parchment optional); spread the tomatoes and onion over each. Arrange the salmon on top and very lightly squeeze lemon on salmon. Add salt and pepper to taste.
Bake for 15 – 20 minutes, or until lightly browned, swapping the trays  around  half way through.
Rinse and dry dill. Chop 6 of sprigs finely and mix with yogurt and  pepper.
Remove pizzas from oven, spoon yogurt over each, and garnish with reserved dill. Cut each salmon pizza into quarters and serve two portions per person, accompanied by mango chutney.
Balance your meal with a light lettuce salad.  * 

Salmon Filleting Demos in all stores.
Thursday, July 25, and Friday, July 26.

Askew’s Salmon is Ocean Wise and Fresh. 

Recipe credit: Reader’s Digest 30-minute Cookbook

Annah Kassen