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Salmon Salad Pitas

 Salmon Salad Pitas
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.”
4 ServingsPrep: 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.
Nutritional Facts: 1 filled pita half equals 331 calories,

2 of 2

Salmon Salad Pitas (continued)

Nutritional Facts: 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.