Salmon Egg Salad Stuffed Pitas Recipes

SALMON EGG SALAD

Salmon Egg Salad image

Make and share this Salmon Egg Salad recipe from Food.com.

Provided by Parsley

Categories Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

14 -15 ounces canned salmon, flaked (I use two 7-oz vaccuum packed pouches)
6 hard-boiled eggs, peeled and chopped
1/2 cup chopped onion
1/2 cucumber, peeled, seeded and chopped
1 1/2 teaspoons Dijon mustard
1/2-3/4 cup mayonnaise
1/8 teaspoon black pepper
1/2-3/4 teaspoon dried tarragon (double if using fresh)
1/4 teaspoon paprika
salt, if needed, to taste

Steps:

Place all ingredients in a bowl and mix well.
Best if chilled for a few hours to allow flavors to blend.

Nutrition Facts : Calories 178.2, Fat 8.6, SaturatedFat 2.2, Cholesterol 240.8, Sodium 341.4, Carbohydrate 2.9, Fiber 0.5, Sugar 1.6, Protein 22

SALMON SALAD PITA POCKETS

Salmon Salad Pita Pockets image

Make and share this Salmon Salad Pita Pockets recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (7 1/4 ounce) cans salmon, drained
2 tablespoons light mayonnaise
2 tablespoons light sour cream
4 teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed
1 tablespoon lemon juice
1 pinch cayenne pepper
2 pita breads
4 lettuce leaves
1 (3 inch) English cucumbers, sliced
1 cup alfalfa sprout (optional)

Steps:

In bowl, stir together, salmon, mayonnaise, sour cream, dill, lemon juice and pepper Cut each pita in half and open to form pocket, line with 1 lettuce leaf and stuff with in a quarter of the salmon mixture, cucumber and sprouts, if using.

SMOKED SALMON (OR TROUT) SALAD IN PITA POCKETS

Smoked Salmon (Or Trout) Salad in Pita Pockets image

This great no-cook recipe from the Best Seafood Recipes cookbook of the Australian Women's Weekly cookbook series is packed w/flavor + texture & perfect for a light lunch, patio party fare & to-go occasions (Time includes 15 min to shred, grate & chop ingredients). Enjoy

Provided by twissis

Categories Lunch/Snacks

Time 20m

Yield 6 2 Pita Pocket Sandwiches, 6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces smoked salmon (or trout)
3 cups bibb lettuce (or iceberg variety, shredded)
6 ounces alfalfa sprouts
1 medium carrot (grated)
3 green onions (finely chopped)
6 marinated artichokes (jar variety in pieces, chopped)
6 pita pockets (sml size)
1/4 cup mayonnaise

Steps:

Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).

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