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Salmon Pita

  • Prep: 15 min
  • Cook: 00 min
  • Total: 15 min
  • Servings: 2
Reviews (5)
Rated 4.2/5 based on 5 customer reviews

Ingredients (7)

  • 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
  • ¼ cup Hidden Valley® Roasted Garlic® Ranch
  • kosher salt and freshly ground black pepper, to taste
  • 2 pita pockets
  • 1 slices iceberg lettuce, optional

Steps (2)

  • Step 1
    In a medium bowl, flake salmon, then fold in shallots, and celery. Add dressing, season with salt and pepper, and gently stir to combine.
  • Step 2
    Split 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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Reviews
(5)

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Rated 5 out of 5 by from kids love it A VERY GOOD WAY TO GET GOOD FISH FOOD INTO THE LITTLE ONES IN A DIFFERENT WAY FOR A SANDWICH
Date published: 2017-10-01
Rated 1 out of 5 by from Skip it Definitely not my favorite dish. I'd stick with ranch pizza.
Date published: 2017-07-15
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