Salmon Pita

  • Prep: 15 min
  • Cook: 00 min
  • Total: 15 min
  • Servings: 2
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
  • 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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Rated 5 out of 5 by from Awesome for Snack, Lunch or Dinner As a pescatarian, this dish was delicious, light, and filling. I enjoyed the taste and find this will be easy to make and enjoy anytime of day.
Date published: 2014-05-14
Rated 5 out of 5 by from Very Good A fun variation instead of the usual chicken, great to spice your dinner up!
Date published: 2014-04-27
Rated 5 out of 5 by from Fresh caught salmon Made these with fresh caught salmon and they disappeared as fast as I could put them together !
Date published: 2014-04-16
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