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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!

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jpatel02004 January 26, 2013

These were okay, but the salmon tasted fishier than I thought it would. Maybe I just did it wrong.

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Jenni B December 22, 2007

This is a very nice way to serve canned salmon. The only problem I had was the amount of either yogurt or mayonnaise. It was a little liquid and I needed to add some diced celery which gave it a nice crunch. I think I would look at probably reducing both the yogurt and mayo next time around. Also, leftovers were much better as the flavors had an opportunity to blend well. Thanks for a wonderful lunch idea.

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PaulaG April 29, 2007
Dill Salmon Pita Pockets