Pulled Salmon
Salmon	g
Garlic Clove
Ground Ginger	tsp
Garam Masala	tsp
Ground Cumin	tsp
Ground Turmeric	tsp
Olive Oil	tbsp
Feta Cream
Feta Cheese	g
Cream Cheese	tbsp
Lemon Juice	tbsp
Sweet Smoked Paprika Powder	tsp
Naanwich
Purple Cabbage	g
Kosher Salt	tsp
Granulated Sugar	tsp
Cucumber
Avocado
Naan Bread

1. Wash the red cabbage, dry, peel into fine strips and knead well with salt and sugar. Add to a bowl and set aside for about 30 minutes.
2. Peel and mince the garlic clove. Wash the salmon fillets and pat dry. In a bowl, mix together 2 tablespoons of olive oil, minced garlic, ginger, garam masala, cumin, turmeric, salt and pepper. Add the salmon fillets and coat the fillets. Cover with cling film and let sit 5-10 minutes.
3. Heat the remaining olive oil in a large pan over medium-high heat. Add the salmon and cook on both sides for about 3-4 minutes.. Once done, pull the salmon apart, with two forks.
4. For the feta sauce, combine the feta, cream cheese, lemon juice and smoked paprika powder in a blender and blend until creamy. If desired, thin with additional lemon juice.
5. Peel the cucumber and cut into thin slices. Peel the avocado, remove the pit and cut into wedges. Prepare the naan bread according to package instructions.
6. Spread the feta cream on the naan bread. Top with cabbage, cucumber, avocado and pulled salmon. Optionally drizzle over sriracha mayo.

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