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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Bloomington, Indiana, Cheryl Bainbridge promises, âStuffed in whole wheat pitas, these salmon sandwiches make a healthy lunch. My husband and sons love them as leftovers.â Ingredients:
1 salmon fillet (1 pound) |
1/4 cup chopped celery |
1/4 cup chopped seeded peeled cucumber |
1/4 cup reduced-fat sour cream |
1/4 cup fat-free mayonnaise |
1 tablespoon minced chives |
1 tablespoon minced fresh dill |
1 teaspoon italian seasoning |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
4 romaine leaves |
4 whole wheat pita pocket halves |
Directions:
1. Place 2 in. of water in a large skillet; bring to a boil. Reduce heat; carefully add salmon. Poach, uncovered, for 6-12 minutes or until fish is firm and flakes easily with a fork. Remove salmon with a slotted spatula. Cool.
2. In a large bowl, combine the celery, cucumber, sour cream, mayonnaise and seasonings. Flake the salmon; stir into salad mixture. Cover and refrigerate for at least 1 hour. Serve in lettuce-lined pita breads. Yield: 4 servings.
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