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    You are in: Home / Recipes / Dill Salmon Pita Pockets Recipe
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    Dill Salmon Pita Pockets

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 26, 2013

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2010

    • on December 22, 2007

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Dill Salmon Pita Pockets

    Serving Size: 1 (357 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 435.6
     
    Calories from Fat 124
    28%
    Total Fat 13.8 g
    21%
    Saturated Fat 2.8 g
    14%
    Cholesterol 96.1 mg
    32%
    Sodium 910.8 mg
    37%
    Total Carbohydrate 46.3 g
    15%
    Dietary Fiber 2.7 g
    10%
    Sugars 6.8 g
    27%
    Protein 32.2 g
    64%

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