Prep 12 mins
Cook 2 mins
A very nice change of pace to the usual plain sandwich. Revised after being reveiwed to make it that much better! A reviewer said it was "too fishy"? I mean...it is salmon......next it'll be that a chicken recipe is "too poultry".
- 1 medium cucumber, seeded and chopped
- 1⁄2 cup chopped green peppers or 1⁄2 cup red pepper
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped red onion
- 1 (14 3/4 ounce) can canned salmon, drained and flaked
- 2⁄3 cup plain yogurt
- 1⁄3 cup mayonnaise
- 1 tablespoon lemon juice
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 1 teaspoon dill weed
- 1⁄2 teaspoon ground coriander
- 4 pita breads, halved
- lettuce leaf
- Combine cucumber, pepper, onion, celery, and salmon.
- In another bowl, blend yogurt, mayonnaise, lemon juice, parsley, dill, and coriander.
- Stir dressing into salmon mixture.
- Serve in pita pockets or like a regular sandwich with lettuce leaves.
I'm a naughty boy who has a tendency of throwing in random ingredients to make up for other ingredients that I don't have in stock. I'm too lazy to walk to the grocery store when it's way below freezing outside. I stuck to the recipe for the most part. There wasn't a single stalk of celery in the refrigerator, so I used celery salt. There were shredded carrots, however, and they added some color to the pockets (so did the red peppers). Like another reviewer mentioned, there was quite a bit of yogurt, although it may have been adjusted after her review. I didn't mind that so much, as I tend to go pretty sauce-heavy, even in my own recipes. I'll definitely use this recipe again whenever I have extra salmon flakes and vegetables left over. The pita pockets serve as an excellent and easy-to-prepare post-workout snack!
These were okay, but the salmon tasted fishier than I thought it would. Maybe I just did it wrong.