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Salmon pitas with hummus

Adam Liaw
Adam Liaw

Australia has embraced Middle Eastern flavour so fondly it's become part of the furniture of Australian cuisine. It's hard to even imagine the Aussie lifestyle without the likes of felafel, kebabs, tabouli, hummus or the smoky allure of Lebanese charcoal chicken. If you haven't tried cooking with Middle Eastern flavours before, don't lose heart. It's hard to get simpler than these delicious salmon pita breads. They take just minutes to make and are super nutritious to boot.

Speedy salmon pitas with hummus.
Speedy salmon pitas with hummus. Photo: William Meppem


2 salmon fillets (about 180g each)


1 tbsp olive oil, plus extra to serve

1/2 cup Greek yoghurt

2 tbsp lemon juice

¼ tsp freshly ground black pepper

4 small wholemeal pita breads (around 15cm diameter)

¾ cup good-quality hummus

1 small Lebanese cucumber, finely diced

1/2 red onion, peeled and finely diced

1/2 cup finely chopped parsley



1. Heat your oven's overhead grill to very hot. Place the salmon fillets skin-side down on baking paper and drizzle with olive oil. Season with salt and grill for about 8 minutes until cooked through. You don't need to turn the fillets.

2. Allow fish to cool slightly, then break into bite-sized pieces, leaving the skin on the baking paper. Mix yoghurt, lemon juice and pepper together and season with salt.

3. Toast the pita breads and spoon a little hummus on top. Divide the salmon between the pita breads and top with the cucumber, onion and a dollop of the yoghurt. Scatter with parsley and drizzle with a little extra olive oil to serve.

Adam's tip: Sweet mint tea is a perfect match for a meal like this. Just brew some strong green tea (like a Japanese Sencha) and add a good handful of mint leaves and a few spoons of white sugar.

Main ingredient:
Fish, Bread, Yoghurt
Middle Eastern
Lunch, Dinner, Main-course, Finger-food
Midweek dinner, Kids' cooking

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