Back to Salmon Salad Pitas

Print Options

 
 
 Print
Salmon Salad Pitas Recipe

Salmon Salad Pitas Recipe

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.”
TOTAL TIME: Prep: 25 min. + chilling YIELD:4 servings

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

  • 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.

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.