- Prep: 15 min
- Cook: 00 min
- Total: 15 min
- Servings: 2
6 ounces cooked and chilled boneless, skinless salmon fillet (about 1 cup flaked) OR 5 ounces (1 pouch) ready-to-eat boneless, skinless salmon
2 tablespoons minced shallots or red onion
2 tablespoons minced celery
kosher salt and freshly ground black pepper, to taste
2 pita pockets
1 slices iceberg lettuce, optional
Step 1In a medium bowl, flake salmon, then fold in shallots, and celery. Add dressing, season with salt and pepper, and gently stir to combine.
Step 2Split open pita pockets; fill with salmon mixture and lettuce slices, if using.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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