Prep:
15 min
|
Cook:
7 min
Salmon Pita
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 2
Rated 4.2/5
based on 5 customer reviews
Ingredients (7)
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1 slice iceberg lettuce optional
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1 teaspoon lemon juice
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2 pita pockets
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2 tablespoons minced celery
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2 tablespoons minced shallots or red onion
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6 ounces fresh salmon fillet, cooked, chilled, (about 1 cup flaked), OR 5 oz. (1 pouch) ready-to-eat Premium Wild Caught Pink Salmon, skinless, boneless
Steps (1)
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Step 1Flake salmon; stir in shallots, celery and lemon juice. Add dressing and gently stir to combine. Fill pita pockets with salmon mixture and lettuce slice.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Salmon Pita
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
Ingredients (7)
-
-
1 slice iceberg lettuce optional
-
1 teaspoon lemon juice
-
2 pita pockets
-
2 tablespoons minced celery
-
2 tablespoons minced shallots or red onion
-
6 ounces fresh salmon fillet, cooked, chilled, (about 1 cup flaked), OR 5 oz. (1 pouch) ready-to-eat Premium Wild Caught Pink Salmon, skinless, boneless
Salmon Pita
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
