Spicy Pittas

A 20-minute lunch built around a can of salmon and whatever’s in the pantry. Flaked pink salmon gets mixed with tangy fromage frais and mayo, then punched up with fresh ginger, ground cumin, lemon zest, and crushed garlic. The result is a light but richly flavored spread that’s nothing like the bland tuna salads it’s meant to replace.

Fromage frais is the British soft-cheese secret here. It’s lighter than cream cheese but thicker than yogurt, and it adds body without heaviness. Can’t find it? Whole-milk Greek yogurt or quark are the closest one-for-one swaps.

Kidney beans and French beans add substance and fiber, turning the filling from a snack into a proper meal. Shred the lettuce thinly so it packs neatly into the pita pocket without tearing the bread.

Warming the pita under a hot grill until the pockets puff is the detail that matters. A cold pita tears; a warm, puffed one opens cleanly and stays pliable as you stuff it.

Kitchen Tips

• Use pink or red canned salmon; both work, though red has a richer flavor
• The soft bones in canned salmon are edible and add calcium; pick them out only if they bother you
• Toast the cumin briefly in a dry pan before adding for deeper warm-spice flavor
• Rinse canned beans well to remove the tinny brine
• Assemble pittas just before eating; the bread goes soggy if filled and stored

Variations

• Swap salmon for canned tuna or leftover grilled chicken
• Add chopped cucumber or red onion for crunch
• Stir in a teaspoon of harissa or chili flakes for more heat