Salmon Salad Pitas Recipe
Salmon Salad Pitas Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.”
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
Originally published as Salmon Salad Pitas in Light & Tasty August/September 2006, p25

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