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Muhammara Spread Salmon Pitas

April 24, 2022
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Warm plush pita stuffed with a homemade Middle Eastern charred red pepper and walnut spread, crispy salmon, and all the salty crunchy bits: these Muhammara Spread Salmon Pitas are one of my all time favorite handhelds. 

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If you know me, you know I love a good pita sandwich. Whether it’s a gyro, a shawarma wrap, or even a flatbread of sorts, pita bread is always my go-to base for just about any flavor pallete. Thus, I feel like I’ve tried just about every type of pita out there. So, in trying to come up with new ways to invent this fav, I had to think a bit outside of the box. I needed a unique spread, some fresh fillings, and an innovative protein choice. What did I come up with??? These Muhammara Spread Salmon Pitas. And with a homemade muhammara dip as the base, fillings such as arugula, feta, and pistachios, and crispy lemony salmon slices for some protein, they may be my new favorite pita. You have to try them!!

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The breakdown…

These Muhammara Spread Salmon Pitas are truly packed with just about every flavor and texture you could ever want. The most important of these, in my opinion, has to be the Muhammara spread. I mean, every good sandwich needs a good spread, right?? I thought so. For these wraps, I go with what is traditionally a spicy dip in many countries in the Middle East. Originating in Syria, Muhammara is a dip made of processed walnuts, red peppers, breadcrumbs, and pomegranate molasses. Whether you eat it with pita, veggies, or even with a spoon, it’s freaking delicious. Hence, I felt like this was the perfect recipe to get thrown into a pita sandwich. 

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For my Muhammara, I like to keep things as simple as possible. Basically, you just want to throw all of your ingredients into a food processor and blend them up. Before that, however, make sure you char up your red peppers. By throwing a whole pepper over an open flame, you get the perfect, authentic tasting char on the outside of your pepper. After scraping away any excess black bits, you’re left with homemade roasted red peppers. While you can buy them from a jar, this variety isn’t nearly as flavorful. And, since you will be throwing half of these into your sandwich itself AND the other half into your spread, you want your peppers to be the best they can be! 

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the muhammara…

Blend up half of those peppers with some walnuts, pecorino, garlic, lemon, water, pomegranate molasses, paprika, cumin, and s&p. The walnuts are a staple in any Muhammara — giving the spread some structure but also a nice nutty flavor. Pecorino, however, is less commonly used. Typically, breadcrumbs are thrown into the mix for your classic dip. Given that these Muhammara Spread Salmon Pitas are already a bread-based recipe, and that I’m trying to make this gluten free friendly (gluten free pita here), I opted to throw some pecorino in there for a bit of extra texture. Plus, the cheese has so much more flavor, and plays so nicely with the sweet pomegranate molasses and tangy lemon. It’s the best spread out there. I swear you’ll be putting this on everything!!

With that spread out of the way, the next step is to get that salmon going. This is truly such a simple salmon recipe. I mean, nobody wants to spend all day trying to put together a sandwich… right?? So, all you have to do is thinly slice up your salmon with a few seasonings so it cooks super fast over the stove. Then, hit it with a bit of lemon juice and let the Muhammara flavors shine. Super simple, yet so good.

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how to serve them up…

Assemble up your Muhammara Spread Salmon Pitas with a nice base of a warm toasty pita. My favorite way to heat my pita loaves is over the stove. You could also wrap them in a damp paper towel and microwave them for about 30 seconds though. Both are delicious, but definitely warm them up! You could also make your pita pockets homemade, if you’re feeling fancy. Either way, you want to stuff those pitas full with so much of that Muharamma spread, then a good bit of arugula for some greens. If you would like to dress your arugula in olive oil, lemon, salt, and pepper, that would be delicious. Alternatively, you could leave it plain. Then, go in with a few slices of that crispy salmon, some feta for some creamy saltiness, and some toasty pistachios or more walnuts for an additional crunch! All in all, these Muhammara Spread Salmon Pitas are one hell of a bite. I mean, they have just about every flavor and texture you could imagine!! Serve them up as they are, or maybe with a little extra arugula salad… and voila! Dinner is served. What’s more? These sandwiches make for the perfect addition to your weekly lunch meal prep or even to a fun dinner party spread. However you try them, though, I know they will be delicious!

I hope you love these Muhammara Spread Salmon Pitas as much as I do! Let me know what you think in the comments below:))

Muhammara Spread Salmon Pitas
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Muhammara Spread Salmon Pitas

Recipe by Annie PatrickCourse: Main Course, Lunch, DinnerCuisine: Middle Eastern, FusionDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Warm plush pita stuffed with a homemade Middle Eastern charred red pepper and walnut spread, crispy salmon, and all the salty crunchy bits: these Muhammara Spread Salmon Pitas are one of my all time favorite handhelds. 

Ingredients

  • ingredients:

  • 1.5 lb salmon, skin removed and thinly sliced

  • 1 tbsp sweet paprika

  • A pinch of salt

  • Freshly ground pepper

  • 2 tbsp avocado oil (or another neutral oil such as canola, walnut, or a mild olive oil)

  • 1 lemon, juiced

  • 3 red or orange bell peppers

  • 6 pita loaves, warmed and sliced in half*

  • 1-2 cups baby arugula*

  • ½ cup feta cheese, crumbled

  • ¼ cup toasted pistachios, roughly chopped (or more walnuts)

  • Muhammara:

  • ½ cup walnuts, toasted

  • ⅓ cup olive oil

  • 3 cloves garlic, smashed

  • 1 lemon, juiced

  • 2 tbsp water

  • ⅓ cup pecorino Romano cheese, finely grated

  • 2 tbsp pomegranate molasses (can sub for 2 tsp jam and 1 tsp honey)

  • 2 tsp paprika

  • ½ tsp ground cumin

  • Salt and pepper, to taste

Instructions

  • Heat a gas stove to medium-high heat. Place one of the peppers over the open flame. Using a pair of tongs, rotate the pepper until it is slightly charred on all sides. Remove from the flame and repeat with the remaining 2 peppers. Once they have slightly cooled, slice the roasted peppers and remove the core.
  • In a food processor, mix 1 of the roasted peppers with the Muhammara ingredients until mostly smooth. Set aside for now.
  • Rub your salmon slices with the paprika, salt, and pepper. In a large skillet, heat the avocado oil over medium-high heat. Once hot, add the salmon slices to the skillet. Sear the slices for about 3 minutes on each side, or until cooked through and flaky. Finish with a squeeze of lemon juice, then remove the salmon from the heat.
  • Spread some of the Muhammara spread into each pita. Stuff with a handful of arugula, a few pieces of the salmon, and some of the remaining roasted peppers. Finish with a sprinkle of feta and pistachios. Serve and enjoy!

Notes

  • My favorite way to heat my pita loaves is over the stove. You could also wrap them in a damp paper towel and microwave them for about 30 seconds though. Both are delicious, but definitely warm them up!
  • If you would like to dress your arugula in olive oil, lemon, salt, and pepper, that would be delicious. Alternatively, you could leave it plain.
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