COOK IT.
Preheat the FORCE to high heat.
Pat dry fish well with a paper towel and sprinkle over the sumac and garlic and drizzle over the oil. Rub Salmon with the sumac mixture and thread each fillet onto a skewer, lengthways.
Place the Salmon skewers onto the FORCE grill plates and cook for 3-4 minutes on each side, or until cooked to your liking. Transfer to a plate to rest.
Add the scallions to the FORCE grill and cook, turning for 4 minutes until wilted and slightly charred. Allow to cool, then roughly chop and place into a bowl with the remaining ingredients for the Charred Scallion Mayonnaise.
Add the sugar snap peas, arugula, lemon and olive oil to a bowl and toss gently to coat.
Serve the warmed pitta breads with a dollop of Charred Scallion Mayonnaise, some green salad and the Sumac Salmon.