Dill Salmon Pita Pockets
photo by jpatel02004
- Ready In:
- 14mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 medium cucumber, seeded and chopped
- 118.29 ml chopped green peppers or 118.29 ml red pepper
- 118.29 ml chopped celery
- 118.29 ml chopped red onion
- 418.15 g can canned salmon, drained and flaked
- 157.80 ml plain yogurt
- 78.78 ml mayonnaise
- 14.79 ml lemon juice
- 29.58 ml minced fresh parsley or 9.85 ml dried parsley flakes
- 4.92 ml dill weed
- 2.46 ml ground coriander
- 4 pita breads, halved
- lettuce leaf
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
-
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.
RECIPE SUBMITTED BY
I'm a med school student that loves to cook. You might have guessed though that being a college student doesn't give me a whole lot of money to spend on ingredients and such. So instead, whenever I go home, I try to cook something new for parents.