We're ending our week with a wrap sandwich featuring broiled salmon and a creamy squash hummus. While it doesn't quite fit with the vegetarian offerings from earlier this week, it is a pescatarian dish that features a chickpea and roasted squash heavy hummus that has become a favorite in my home. So if you are looking for creative healthy eating, pull up a chair!
This meal idea includes two recipes. The first is for the roasted squash hummus that gets slathered in the wraps. But it's also delicious served as a side with toasted pita and veggies or alongside your favorite falafels. The second recipe is for the broiled salmon and the basic instructions on how to assemble the wraps. It's all delicious and I highly recommend making them as instructed before trying any tweaks. The safest place for tweaks is in what you put in your wraps. Opt for other veggies, olives, cheeses, etc before trying to change the recipes for the hummus or the salmon.
I served these wraps alongside roasted orange and white sweet potato fries and a slightly spicy roasted pepper dip. Other lovely options include a simple Greek salad, tabbouleh, mixed fresh veggies and baba ganoush, or the like. If the idea of putting all of this in a pita wrap feels overwhelming, you can also serve all the wrap ingredients on top of a bed of steamed brown rice, farro, or other grain. However it makes it to your table, enjoy!
Roasted Squash Hummus
- 1 cup peeled, cubed butternut squash
- 4 cloves garlic, skin on
- 4 cloves garlic, peeled and minced
- 2 tablespoons lemon juice
- 1 (15-ounce) can chickpeas, lightly rinsed and drained
- ⅓ cup tahini
- 3-4 tablespoons olive oil, plus more for roasting the garlic
- ¼ teaspoon each sea salt + pepper, to taste
- ½ cup fresh parsley, chopped
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
Preheat the oven to 400° F and position a rack in the middle of the oven.
Add the cubed butternut squash and the unpeeled garlic cloves to a baking sheet and drizzle with a little olive oil and a pinch each salt and pepper. Toss to combine.
Roast the mixture for 15-20 minutes, or until all of the squash is fork tender and the garlic is golden brown. Cool for 5 minutes.
Peel the roasted garlic and add to the food processor or blender, along with the squash, fresh minced garlic, lemon juice, chickpeas, tahini, olive oil, salt, pepper, parsley, cinnamon, cumin, and smoked paprika.
Purée the mixture until it is creamy and smooth, scraping down the sides as needed and adding more olive oil, reserved chickpea juice, or a touch of water if it’s too thick.
Taste and adjust seasonings. Store any leftovers, covered, in the refrigerator up to 4-5 days.
- Yields: 4 cups
- Preparation Time: 30-40 minutes
Broiled Middle Eastern Salmon Wraps
- 4 (4 ounce) salmon fillets
- ½ cup Greek yogurt
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Olive oil spray, as needed
- 4 pita wraps
- Roasted Squash Hummus - recipe above
- Feta, fresh spinach, roasted tomatoes, etc. for serving
In a bowl, make the sauce by mixing everything together except the salmon. Reserve half of the sauce.
Coat the salmon pieces in the remaining sauce and let them sit for 30 minutes.
Place the salmon, skin side up, on a broiler pan coated lightly with olive oil spray.
Broil the salmon on high for 4 minutes.
Remove the pan from the oven and gently flip the pieces of salmon. Spray some olive oil on the salmon, and broil on high for another 6 minutes or until it turns a nice golden-brown color.
To assemble the wraps, divide the salmon between 4 pita wraps, breaking it into bite-sized pieces as you do. Add the reserved sauce, roasted squash hummus, feta, spinach, and roasted tomatoes (or other desired additions) to to the pita. Wrap tightly and enjoy!
- Yields: 4 servings
- Preparation Time: 45 minutes