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Spicy Pittas

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This vibrant dish transforms simple canned salmon into a gourmet-style filling for warm pitta bread. The combination of rich fromage frais and creamy mayonnaise provides a luxurious base, while finely chopped root ginger and aromatic spices add a zesty warmth that awakens the palate. It is a quick, no-fuss meal perfect for busy weeknights or casual lunch gatherings. The texture is wonderfully contrasting, with the soft, yielding pitta wrapping around the flaky, moist salmon mixture. Ideal for using pantry staples, this recipe delivers bold flavors without requiring extensive prep time or cooking skills.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 107.8
Dietary: Gluten-free
Description
This vibrant dish transforms simple canned salmon into a gourmet-style filling for warm pitta bread. The combination of rich fromage frais and creamy mayonnaise provides a luxurious base, while finely chopped root ginger and aromatic spices add a zesty warmth that awakens the palate. It is a quick, no-fuss meal perfect for busy weeknights or casual lunch gatherings. The texture is wonderfully contrasting, with the soft, yielding pitta wrapping around the flaky, moist salmon mixture. Ideal for using pantry staples, this recipe delivers bold flavors without requiring extensive prep time or cooking skills.
Ingredients
  • 213 gram Canned pink Alaska salmon
  • 2 tablespoon Fromage frais
  • 2 tablespoon Mayonnaise
  • 1/2 teaspoon Finely chopped root ginger
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Grated lemon rind
  • 2 cloves Garlic, crushed
  • to taste Salt and white pepper
  • 6 pitas Pitta bread
Directions
  1. 1
    Drain the canned salmon thoroughly and flake it into small pieces, removing any large bones or skin if desired.
  2. 2
    In a medium mixing bowl, combine the flaked salmon, fromage frais, mayonnaise, chopped root ginger, ground cumin, grated lemon rind, and crushed garlic.
  3. 3
    Mix the ingredients together until evenly combined. Season with salt and white pepper to taste.
  4. 4
    Warm the pitta breads according to package instructions, or lightly toast them in a dry skillet until pliable and warm.
  5. 5
    Slice each pitta open to create a pocket without cutting all the way through.
  6. 6
    Spoon the spicy salmon mixture generously into each pitta pocket.
  7. 7
    Serve immediately while the pittas are warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 107.8kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 1.7g9%
Cholesterol 20.2mg7%
Sodium 40.9mg2%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store any leftover salmon filling in an airtight container in the refrigerator for up to 2 days. Do not store the filled pittas as the bread may become soggy.

Variations: Add finely chopped fresh chives or dill for a herbal note. For extra heat, include a dash of hot sauce or chili flakes.

Tips: Ensure the salmon is well-drained to prevent the filling from becoming too wet. If using homemade pitta, brush with olive oil before toasting for extra flavor.

Keywords: salmon, pitta, ginger, spicy, filling, quick meal, lunch, dinner, fish, mayonnaise, fromage frais, canned salmon, garlic, cumin, lemon, wrap, easy recipe, protein, seafood, snack
Read it online: https://www.chefs-mate.com/recipe/spicy-pittas/