One of our favorite ways to eat wild Alaskan Sockeye Salmon is in a sandwich. We use leftover roasted or pan-fried wild caught Sockeye Salmon and turn it into a spread ala tuna salad, or simply place the leftover fillet on toast and nosh it down.
This recipe for Sockeye Salmon Greek Stuffed Pita Pockets is a new twist on an old favorite. It is also great served as a salad on a bed of romaine lettuce. You can use a roasted Sockeye Salmon fillet or canned Sockeye, either is great. We are loving it, and hope you do too!
Prep time: 20 minutes Servings: 4
1/2 cup Greek or Italian vinaigrette dressing 1 Tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 teaspoons minced fresh garlic
14 to 16 ounces of leftover Sockeye Salmon Fillet or 1 can (14.75 ounces) traditional-pack Alaska Salmon, drained and chunked 1 large ripe tomato, diced
1/2 cup diced white or red onion
1/2 cup diced cucumber 3/4 cup diced red or green bell pepper 1/3 cup
chopped black or Kalamata olives 1/3 cup crumbled Feta cheese
4 large pocketed pitas
8 leaves green leaf lettuce
Tzatziki sauce, purchased (optional)
In a large bowl, whisk together the vinaigrette, oregano and garlic.
Add the drained salmon, tomato, onion, cucumber, bell pepper, olives and Feta cheese.
Toss to combine and coat with dressing.
Cut pitas in half and insert a leaf of lettuce into each one.
Divide salmon salad between pitas.
Tip: The pitas can also be lightly grilled.
Place the whole pitas on the hot grill and cook on each side for about 1 minute, or until light grill marks form and pitas are warmed.
Nutrients per serving: 468 calories, 17g total fat, 5g saturated fat, 33% calories from fat, 69mg cholesterol, 30g protein, 48g carbohydrate, 4g fiber, 1546mg sodium, 369mg calcium and 1900mg omega-3 fatty acids.
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