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Salmon and Roasted Pepper Hummus on Naan Bread

Easy-to-make, colourful and delicious, these open-faced Naan make a quick lunch or an elegant appetizer.

1 can (213 g) Gold Seal Sockeye Salmon, drained (skin & bones removed, if desired)
1/2 cup finely diced red pepper
1/2 cup finely diced celery
1/2 cup low fat mayonnaise
1/2 cup roasted red pepper hummus (*found in the refrigerated section of your grocery store)
1/2 English cucumber, thinly sliced
2 8" Naan breads

freshly cracked pepper, to taste
  • Chef's Tips

    Garnish with alfalfa sprouts. Enjoy with a citrus salad or medley of greens.


    1. Mix salmon, peppers, celery and mayonnaise in a small bowl.
    2. Spread hummus over each Naan and top with cucumber slices.
    3. Spoon salmon mixture on top; season with pepper to taste, cut into halves and serve. 
  • YIELD:

    Serves 4


    Prep: 15 mins
    Total: 15 mins

    Nutritional Values
    10 g
    Sat Fat 1 g
    Carbs 10 g
    Protein 14 g
    Fibre 1 g
    Cholesterol 25 mg
    Sodium 356 mg
    Sugar 1 g
    Calcium 110 mg


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