SALMON SALAD PITA POCKETS
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
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
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
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).
SALMON EGG SALAD
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
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
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HERBED SALMON PITA POCKETS - ANDIE MITCHELL
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- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine the salmon, panko bread crumbs, parsley, dill, garlic, lemon juice, Greek yogurt, egg, salt, and pepper. Mix well. Form the mixture into 12 small patties (scoop ¼ cup salmon mixture into your hands, form a ball, and then slightly flatten into a patty shape). Place on the prepared baking sheet and bake until they appear dry on the outside and slightly puffed, 16 to 18 minutes.
- While the salmon patties cook, make the yogurt dill sauce. In a small bowl, stir together the Greek yogurt, garlic powder, salt, lemon juice, dill, and parsley.
- Assemble the pita pockets: spread some of the yogurt dill sauce inside each of the 4 pita pocket halves then stuff each half with lettuce, tomato, sliced cucumber, 3 salmon patties, and 2 tablespoons crumbled feta cheese. Serve!
10 EASY WAYS TO STUFF A PITA POCKET | THE KITCHN
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