Salmon Salad Pitas Recipe

Salmon Salad Pitas Recipe photo by Taste of Home

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From Bloomington, Indiana, Cheryl Bainbridge promises, “Stuffed in whole wheat pitas, these salmon sandwiches make a healthy lunch. My husband and sons love them as leftovers.”

This recipe is:

Healthy

Quick

Diabetic Friendly

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Salmon Salad Pitas Recipe

Prep: 25 min. + chilling

Yield: 4 Servings

15 10 25

Ingredients

1 salmon fillet (1 pound)
1/4 cup chopped celery
1/4 cup chopped seeded peeled cucumber
1/4 cup reduced-fat sour cream
1/4 cup fat-free mayonnaise
1 tablespoon minced chives
1 tablespoon minced fresh dill
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon white pepper
4 romaine leaves
4 whole wheat pita pocket halves

Directions

Place 2 in. of water in a large skillet; bring to a boil. Reduce heat; carefully add salmon. Poach, uncovered, for 6-12 minutes or until fish is firm and flakes easily with a fork. Remove salmon with a slotted spatula. Cool.
In a large bowl, combine the celery, cucumber, sour cream, mayonnaise and seasonings. Flake the salmon; stir into salad mixture. Cover and refrigerate for at least 1 hour. Serve in lettuce-lined pita breads. Yield: 4 servings.

Nutritional Facts 1 filled pita half equals 331 calories, 15 g fat (4 g saturated fat), 74 mg cholesterol, 522 mg sodium, 22 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Originally published as Salmon Salad Pitas in Light & Tasty August/September 2006, p25