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Diced Salmon Middle Eastern Wraps
- Step 1
Make salad - in a bowl toss together tomatoes, cucumber, and herbs. Set aside. Spoon yoghurt into a serving bowl and swirl with sriracha.
- Step 2
Brush salmon in oil on both sides and sprinkle with sumac spice to coat. Heat a non stick pan or BBQ over medium heat add a little more oil to pan and cook salmon for 7 minutes, turning to ensure cooked on all sides.
- Step 3
Enjoy pitas with a spread of hummus , lettuce , salmon , top with tomato salad and drizzle with yoghurt & sriracha.
1 x 300g pack Tassal fresh Tassie diced Salmon OR 300g Tassal Tassie salmon, cut into 4cm cubes
1/2 punnet cherry tomatoes
1 small cucumber, chopped
Small handful fresh parsley
Small handful fresh mint
Yoghurt, to serve
Sriracha, to serve
1/2 tablespoon olive oil, plus extra oil for cooking
1 teaspoon sumac spice mix or Middle Eastern Spice blend
4 small wholemeal pitas
1 baby cos lettuce, washed
1/3 cup prepared hummus