Mediterranean-Inspired Salmon Pita Toast

 

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-Toast pitas (one at a time) in the hot pan for 2-3 minutes, flipping halfway through, or until golden brown. -Spread pitas evenly with hummus. -Top pitas with salmon, cucumbers, arugula, tomatoes, and feta. Vegetarian and Vegan Modifications: Feel free to substitute the salmon and feta cheese crumbles. Try flax, pepitas, chia, or hemp seeds for added crunch.

Mediterranean-Inspired Salmon Pita Toast. Mediterranean-inspired ‘toast’ that is perfect for a quick, healthy breakfast. Follow Us. On social media, we encourage you to use #FitnessBlender to share your progress, motivate others, and find inspiration. In a medium bowl, flake salmon, then fold in shallots, and celery.

Add dressing, season with salt and pepper, and gently stir to combine. Split open pita pockets; fill with salmon mixture and lettuce slices, if using. For safe meat.

Mediterranean-Inspired Salmon Pita Toast. Mediterranean-inspired ‘toast’ that is perfect for a quick, healthy breakfast. Follow Us. On social media, we encourage you to use #FitnessBlender to share your progress, motivate others, and find inspiration.

Combine yogurt, dill, lemon juice and horseradish in a small bowl; stir in salmon. Stuff the pita half with the salmon salad and watercress. Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt. Bake for 10 minutes.

Preheat the oven to 375 degrees F. Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly. Mediterranean Egg and Tomato Skillet with Pita (Shakshouka) Shakshouka is a North African dish that is usually eaten for breakfast or lunch.

Made up of tomatoes, onions, pepper, eggs and spices; this recipe is tasty and simple to make. Salmon and Couscous Casserole. 1Italy and Spain, you might find an early-morning breakfast of toasted whole grain breads with a small portion of soft cheese and some fresh fruit. 2Egypt, where I grew up, Foul Muddamas (a special fava bean porridge, slow-cooked overnight) is a. Mediterranean-Inspired Salmon Pita Toast.

Mediterranean-inspired ‘toast’ that is perfect for a quick, healthy breakfast. Follow Us. On social media, we encourage you to use #FitnessBlender to share your progress, motivate others, and find inspiration.

List of related literature:

This is a variation on baba ghanoush, a wonderful (and lowfat) Mediterranean dish that is good with toasted pita bread, plain or herbed focaccia, or toast.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

Place the cured salmon slices on top and garnish with the capers, reserved fennel leaves,

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

I love the texture of this bread, and it is excellent toasted, grilled, or used in recipes.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

Carefully place the salmon on top of the fennel and drizzle the remaining 1 tablespoon of oil over it.

“The Paleo Diet for Athletes: The Ancient Nutritional Formula for Peak Athletic Performance” by Loren Cordain, Joe Friel
from The Paleo Diet for Athletes: The Ancient Nutritional Formula for Peak Athletic Performance
by Loren Cordain, Joe Friel
Rodale Books, 2012

Salmon terrine with shrimp and basil, a variation on the above salmon terrine.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Cut the sweetbreads into thick slices on the diagonal, add them to the sauce, and warm them gently for 1 to 2 minutes.

“The Country Cooking of France” by Anne Willan, France Ruffenach
from The Country Cooking of France
by Anne Willan, France Ruffenach
Chronicle Books LLC, 2012

Lay the salmon in a napkin, season it well with this spice, cut some lemon peel fine, and parsley, throw all over, and in the notches put about a pound of fresh butter rolled in flour, roll it up tight in the napkin, and bind it about with pack-thread.

“The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic” by Hannah Glasse
from The Art of Cookery Made Plain and Easy: The Revolutionary 1805 Classic
by Hannah Glasse
Dover Publications, 2015

Smoked salmon, served raw on buttered brown bread, with just a squeeze of lemon and a grinding of black pepper, is perhaps the quintessential product of the cold-smoker’s art.

“The River Cottage Fish Book” by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
from The River Cottage Fish Book
by Hugh Fearnley-Whittingstall, Nick Fisher, Simon Wheeler
Bloomsbury, 2007

Add the hardboiled eggs and olives to the platter, then top with the salmon fillets.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Serve with warm pita bread, arugula, chopped tomato, chopped onion and Yogurt, Garlic, Cucumber and Fennel Dip (page 26).

“The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean” by Aglaia Kremezi
from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean
by Aglaia Kremezi
Houghton Mifflin Harcourt, 2000

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Wth is Baharat? I know Baharat refers to India in Sanskrit. There is also a brand of spices ( many types of packets) which are available from Indian stores. My question is what is some kind of packet of Indian spice doing in an Arab receipe? My point being be authentic.

  • Really nice recipe! ��Worked well for me and turned out the perfect size. Thank you for sharing this recipe and for a detailed technique, so helpful. �� Next time, I am going to make a double batch! ��

  • celery, parsley and onion would be too much for me. and crap now I’m getting the wrong tuna. Also is that helmans mayonnaise that she had on the counter? It looks like she just covered the label with best foods. Anyway there’s still some chemicals in the Hellmann’s and I can’t find any mayonnaise that I like, the organic Hellmann’s brand is gross, I’ve tried so many different ones, 365 whole foods®, sir Kensington I think it’s called and I’m just at a loss. I may just go back to Hellmann’s

  • Those aren’t real sardines (sardinops). They are just small fish. Read the label. With an Italian mother cooking for you who wouldn’t have delicious food memories. Prob the world’s best cooks.

  • I’m from the Middle East and yes we make this recipe but with a very thin layer of meat and drizzle lots of olive oil to give the meat enough time to cook otherwise it won’t be cooked properly or the pitta bread well burn before the meat is done.and For those who asked about the meaning of buharat or Buhar it means mixed seasons and if you don’t have it that will be ok just put salt and pylori the seasoning and it should be enough.

  • That’s what’s called a Cypriot Pita (pita pocket). For the pita used in gyros-style wraps, you need to poke the dough with something (skewer, toothpick, fork, w/e) roughly every 2-3cm to prevent it rising uncontrollably.

  • We make this in Bulgaria. Its called Banitza. you can also make the filling with Stinging nettle eggs and feta cheese. Its reaalllyyyy good and tasty not to mention healthy. You can also have a drink called ” Airan”( yogurt and water) to go with it.

  • In Bulgaria we have similar thing, we call it “banitza”. I think all the Balkan countries have different versions of pastry dishes with fillings but chefs don’t really know much about Balkan cuisine, except for some Greek and maybe Turkish dishes.

  • Third time was the charm for me, got full inflation on all pitas, and the taste!! If I ever buy store pita it would be out of necessity.

  • Why do Rhett and Link make canned sardines look so disguisting, even tho they are apsolutely delicious!

    Well except in that video with pewdiepie where they ate really old sardines…. those are definetely disguisting.

  • I love this video. Your recipe is simple, and did not require a mixer. Your english is good but I love your accent. Keep up the good work!

  • Made this and it was an absolute hit! Added in some roasted butternut too and it worked super well.
    Edit: yes it went crunchcrunchcrunch

  • I always wanna watch this guys recipes but like the setup with his son and the disorganized weird semi insulting demeanour always turns me off but I know he must be a good person on the inside so I’m gonna watch the fucking sardines lmao

  • In Turkey: the exact same recipe, but they egg wash it with a bit of milk, soda, and the olive oil, it’ll be more crunchy in this way, and regarding the pine nuts, don’t fry them in advance, let them roast with the filo, in this way, they don’t get over cooked or burned.

  • I did it. Very good pie. Just I used puff pastry.lovely. just forgot to make hooks with fork on the top and bottom and had to bake it much longer in the oven. But np. I did it after 15min when I saw the problem and it was ok. Great. all turn out good!

  • for those who cannot find the phyllo pie, Akis show us how to make the phyllo dough from scratch on his channel.
    After watching countless phyllo pie recipe from Akis, I made 3 different types of the recipes and it was delicious and crunchy. Jamie didn’t scotch the top of the pie to let the liquid evaporate and add more layers of the phyllo sheets in between before adding the filling, it would have been more crispy.

  • Tried it and it tasted delicious, but I used baby spinach instead of arugula. The sautéed greens made the fish taste less fishy. I’ll make it again. Thanks.

  • Thank you for the video. I changed up the proportions to my taste and every single pita puffed up!!! Oh it was so fun to watch!!:-)

  • Wow I had to sit through two ads to watch this mumbling dad poorly and not very audibly explaining how to make a sardine sandwich for 7 minutes. He forgets what hes doing and bitches about having to do dishes.. I avoid my own dad in the kitchen for this very reason. He also burns his hand because he cant be assed to do anything correctly. There is also another ad right in the middle.. You can buy the nicest kitchen, but dad will still act like a man baby to, personally, ruin the viewing.

  • How did he not open those sardines up and remove those lil bones?? They’re disgusting!! I can’t eat sardines without doing that!! AND lots and lots of pepper/onions.

  • chefs screwing with a perfectly time tested recipe. Why on earth would you go and ruin an excellent spinach and feta cheese recipe with adding nonsense like pine nuts and rosemary and for God’s sake oregano on spinach. Are you mad. spinach does not go with oregano and rosemary they over power it. Dill, parsley, mint and green onions my friend.

  • This is definitely and without doubt a fabulous spinach pie and I’d love to try it!!!! Congrats Jamie Oliver on this!! Yes it is Greek inspired….. but it cannot be called Greek “spanakopita” since that term refers to a traditional recipe with specific ingredients. Nevertheless there’s no reason not to enjoy both…. the traditional and the inspired version (smiiiiile!).

  • Tried this recipe…worked great..EXCEPT recommend SKIPPING the cooking for 2 min. On the stove top BEFORE putting in the oven..just pop it straight in to the oven..and bake at 400 for a few minutes Etc..truly a delicious recipe..

  • I actually just bought some “killer bread” for the first time ever! Lol And I’ve been trying to find the guts to try sardines. Might just give this a try! Question— did you use whole (bone and skin) sardines? It looked like it. That just makes me so nervous lol

  • Love this.. one question: when he says grease-proof paper, what does he mean? Is that the same as parchment paper? (Newbie here…)

  • I’m going to try this, but please guys wash any veg first before using, even so called pre washed in bags, am surprised Jamie didn’t wash it.

    I’ll skip the pine nuts and cheddar, and I’ll serve it with a nice crisp pepper and spring onion garnish.

    There’s nothing wrong with breaking the so called food rules so it’s not “authentic”, it’s about what tastes good to you, and adaptation.

  • Omg, looks delicious! I must try this soon, thank you for sharing! Very glad I found your channel, it looks amazing! I have subscribed. Hope you can find some time to visit mine and if you like it would love it if you can subscribe too:) Have a pleasant evening!

  • I use to roll the balls, let them rest for 10 minutes, then stretch them out and let them rest 20 minutes more. I also preheat my skillet 5 minutes prior to cook them. Is that ok according to you? At least I always get them to puff up very well this way..

  • Τι έκτρωμα είναι αυτό Παναγία μου. Και η συνταγή χάλια φαίνεται. Δεν είναι μόνο το θέμα της δήθεν νεoτερικότητας αλλά τα τεχνικά λάθη. Η γέμιση μοιάζει ήδη “χωνεμένη” (μπιάξ) πριν τη τυλίξει σε αυτά τα χαρτιά Α4. Ποιο το νόημα να παρουσιάσεις συνταγή για πίτα χωρίς το φύλλο; Αν το πάρεις έτοιμο τι δείχνεις δηλαδή πως βράζεται το σπανάκι (που κανονικά δεν μπαίνει βρασμένο κιόλας);

  • Nice but Jamieeeeee…….we don’t put pine nuts in our feta and spinach pie in Greece!! but hey!! it’s an Oliver recipe with a twist lol:)

  • Legit, he would make a great sophist with that voice. All he needs is a class in rhetoric and he could probably convince anyone into anything.

  • just remember guys when making a pita, if it puffs, you did a good job and make sure you activate our yeast on the warm water to make a better texure

  • Love it! It looks so good!!!�������� I am planning on making it for my son’s school. I saw somebody put chopped tomatoes in it. I think my son would like it without tomatoes but I would like to try it with tomatoes.
    Can you make this with ground lamb?

  • It is disgusting… his recipes do not work – I have heard about it from other people before. He is not a simple blogger – it is his profession … disgrace!

    The pie took much more to set close to 40-60 min as minimum…

  • I just made a modified version of this pie using leek and broccoli instead of spinach and it is TO DIE FOR!! Thank you for sharing this recipe ❤️

  • I hope you’ll try this super easy recipe of Greek Pita! I love the gyros made with this Greek pita!
    ��Subscribe, for a new recipe every week, like and comment if you enjoy this recipe!
    ��I am waiting for your suggestions in terms of other recipes! Bon appetit!:)

  • This is one of my favorite sandwiches to eat. I haven’t had one in quite a while as I’ve always ordered one at a restaurant and not make one at home. Well after watching your video, I’m sure going to try it. This video just made my mouth water. Thanks for the recipe.

  • I’m not a big fish fan, but I like to mash an assortment of canned fish:

    Sardines (Wild Planets) +
    Skipjack Tuna (Wild Planets or Sprouts) +
    Pink Salmon (Sunny Sea Alaskan) +
    anchovy paste +

    Mayonnaise (Primal Kitchen Chipotle Lime) +
    Hardboiled-egg (Vital Farms) +
    Chopped Onions +
    Chopped Celery +

    Lemon Juice (Health-Ade kombucha (Ginger-Lemon)) +
    Paprika +
    Maekrua Thai Oyster Sauce Original +

    all on an open face bread that been lightly fried in butter (Kerrygold or Anú Dairy).. or on large lettuce leaves!

    In addition to sardines, anchovies and salmon, Ben Greenfield likes mackerel and herring.

  • Gods Jamie!! What a brilliant dish! I know what we’re having for dinner tomorrow night!! Do you think a bit of caramelised onion would work ok??

  • When I was a kid, canned sardines were part of my childhood here in the UK in the 1970s where they were generally sold as ‘pilchards’ in a tomato sauce. I guess it was part of the post-war thing because they were very cheap protein (when food was expensive) and lasted forever on a shelf.

    Usually served by my grandmother, they would either be served mashed in a sandwich or served whole for a Sunday afternoon light meal. I kinda think you have to grow up with them as they are an acquired taste, and this is probably the reason my nieces wouldn’t touch them with a bargepole. Even today I will have them on toast, but now, instead of using 1970s white bread, they would be great on a sourdough open sandwich, Danish style, with some red onion, and a bit of wilted salad (and not in tomato sauce), and possibly a poached egg.

    They’re still an incredibly cheap form of protein, but I fear that unless they are ‘rediscovered’ they will gradually make their way to the ‘grandma shelf’ of the supermarket.

  • My mouth is watering! I love this recipe! Fresh, good for you, beautiful to look at! Thank you so much for showing the chopping. I am learning. ❤

  • It would be nice it this person could stop cursing, like the food is so good that his comments on it don’t need to be censored.
    Poor choice of words.

  • I have got to make this. When I lived in Chicago, it was so easy to buy good pita, Arabic bread was my favorite. I live in a small southern town now so I am so deprived of great pita. Can I use bread flour instead of all-purpose for this recipe?
    Thanks so much for the great video, I’ll be back for more awesome recipes.

  • I can’t believe I’ve been cutting the pita wrong this whole time,I was slicing it down the middle and most of the time I ruined it��

  • I want Jamie to cook something Bulgarian. May be banitza or sarmi��I think it will be great mainly because he has never cooked Bulgarian cuisine before

  • I love sardines and I’ve never thought of making a sandwich with them. Now I have to wait until the store is open to get some. My mother HATES sardines. She will leave the room when I eat them.

  • One of my favourite things to order at our local Greek restaurant. Never had faith in myself to bake with filo, can’t wait to make this at home now ��

  • Great recipe!! Thanks!! I used it!! & taste is great!! If you add some herbs to the dough right when you roll dough out!! Before you cook!!! I even skiped the the end/ 3rd rise process!!! Works just as good without it.

  • Also I get it why people are skeptical of cooking raw lamb in bread but you gotta understand majority of the harmful bacteria found in raw meat gets killed through heat

  • Just made some tuna. After watching this, I will now add the other seasonings. Wish I had picked up some sourdough when I was out before. The multi-grain will have to do.

  • Too many flavours. I think he falls for a common failing whenever a traditional dish meets an affluent western kitchen. Also, too much rote practice. You don’t need to cook the spinach at all. You don’t need to add salt. And too many eggs! I think he wanted to make a frittata which has become the go-to “chuck everything in” dish. Chuck anything in, not everything.

  • I made these but with a much thinner layer of meat and I didn’t have that one spice but it was still tasty. I had it with cucumber tomato salad and homemade hummus.

  • Fabulous, this will be a quick simple supper for me tonight.:) The only exception is that I will grill it on the Barby (BBQ). A quick easy supper, just add some chips followed with your favorite desert.:)

  • I would make a paste out of half the can with mayo lemon Dijon mustard salt and pepper put it on toasted bread then on top with any green you want and whole sardines for texture

  • Grew up with sardines in mustard!!! Love this fancy take on it Sam. Those bitching about how he tells his son to back up… You haven’t been watching the show long. He’s actually very sweet and open with his son, but if his son needs to get out the way for him to grab something from the fridge, so be it. His son gets his photos and closeups from there, and it is in the way of the fridge. We love their bickering. We also love their real moments, that can be so sweet. It is reality. Sometimes your mom or dad tells you to move to grab something or protect you. Get over it ��

  • I’ve got a question if anyone could help me out here! I’m from Melbourne and we get a lot of really good borek’s in our local markets (I’m assuming they’re Turkish). However, after doing my research, I found out that boreks are made with filo pastry. I’ve worked with filo before and I’m pretty sure they’re very flaky and crisp. However, the ‘borek’s’ I’ve had from these markets had more of a flatbread sort of outer layer. They seem to have been pan-fried (both flat sides are crips whilst the side and inside are still bready). However I’ve also had gozleme’s and they’re rather soft(like an Indian paratha). I’m just confused and I’m trying to find what was is that I buy at all these markets that say that they’re selling borek? Is there a special name for it? It defs cant be made from filo cause they were nothing like the filo related pastries I’ve had in the past! I’d be very appreciative if anyone who’s familiar with this cuisine could help a fellow foodie out here! Desperately want to remake them at home!

  • Looks good. I think I might butter the “inside” of the bread, grill it, assemble jt, then mayo (instead of butter the “outsides” and grill the assembled sandwich under a press/weight.

  • I want to make gyros today for my mom, she misses Greece a lot. I will make these and try to make gyros by myself later. Thank you so much for explaining everything in detail!

  • I’ve truly enjoy your recipes chef John, I’ve tried each one Ive requested and hats of to you for making my dinners special, couldn’t have done it without you! Thank you.

  • We mash sardines with some mayonnaise and finely chopped onion; salt and pepper to taste. Spread it on the toast and pop it under the grill until; it is golden brown. The best!

  • I wouldn’t encroach-in the face of appropriation, and yet under the name of equality-upon another’s culture if my culture wasn’t itself encroached upon. Do you see the dark coalescence that multiculturalism summons? Soon food will be without culture, and those who slaved in perfecting their art, forgotten by unfounded spawn with unfounded superficial under-appreciations.

  • I made this with my Grandfather and my sister,Brother I never had this before and i thought i would not like this then when it was time to eat is was AMAZING.Really quick recipe. 5 out of 5

  • I’ve stopped watching at the eggs and cheddar addition! I prefer the greek recipe without eggs snd cheddar of course!
    Or is this a spin on frittata with feta and spinach? Who knows…

  • Where has this sandwich been my whole life? I love sardines but the thought of them in a sandwich was never even a thought. When I saw this recipe, I immediately wanted to make it and I did. This was delicious. It is so simple yet there are a burst of different flavors exploring in your mouth. This did not disappoint. It was also the first time I saw you cook. I’ve tried some of your other
    recipes and I’ve enjoyed them all. You have quickly become one of my favorites. I love your attitude!

  • I just discovered this guy, Chef John. I’m going to try making the pita bread AND his bacon spread that sounds and looks fabulous!

  • The trick to get a fully puffed bread: undercook the first side (no dots), flip it, properly cook the second side (lots of dots), flip it and finally cook the 1st side..thats when u get the puff!

  • You can probably make this with the no knead method if you are not in a rush. Make it the day before. I prefer to add half white and half whole wheat flour.