Salmon Salad Pita Pockets Recipes

Steps:

• Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
• Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
• Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
• NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).

Steps:

• In bowl, stir together, salmon, mayonnaise, sour cream, dill, lemon juice and pepper Cut each pita in half and open to form pocket, line with 1 lettuce leaf and stuff with in a quarter of the salmon mixture, cucumber and sprouts, if using.

Steps:

• 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., 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.

Steps:

• Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
• Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
• Stack flatbreads; wrap tightly in heavy duty aluminum foil.
• Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
• Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
• Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
• Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

Steps:

• For the salmon: Combine the oil, lemon zest, salt and pepper in a large bowl. Add the salmon cubes and toss to coat. Marinate at room temperature for 15 to 20 minutes.
• To make the slaw: Whisk the mayonnaise, orange juice, vinegar, gochujang, sesame oil and salt together in a medium bowl. Add the carrots, broccoli, scallions and sesame seeds and toss to combine. Set aside while you grill the salmon, or refrigerate the slaw for up to 3 hours before serving.
• Preheat a grill pan over medium heat. Divide the salmon between 4 to 6 metal skewers (or wooden skewers soaked in water for 1 hour). Place the skewers on the pan and grill, turning to get grill marks on all four sides, until the salmon is cooked to the desired doneness, about 6 minutes for medium-rare salmon. Transfer to a plate and let rest a few minutes.
• For the pitas: Place the butter and garlic in a small microwave-safe bowl and microwave until the butter is melted and the garlic becomes very fragrant, about 30 seconds. Brush the pitas with the garlic butter and place on the grill pan until lightly toasted and warmed through, about 1 minute per side.
• Place a pita on a plate, top with the broccoli slaw and then the grilled salmon from 1 skewer. Serve immediately with lemon wedges.

Steps:

• Mince a few herb leaves for butter sauce and set aside.
• Cut two deep bias cut slits across the width of each fillet.
• Stuff each slit with a citrus slice and herbs.
• Preheat oven to 425 degrees.
• Combine butter, garlic, citrus zest, juice and minced herbs in a small pan over high heat, and boil for 1 minute.
• Pour the butter sauce over fillets in a baking dish.
• Bake for eight to 12 minutes depending on thickness.

Steps:

• Combine cucumber, pepper, onion, celery, and salmon.
• In another bowl, blend yogurt, mayonnaise, lemon juice, parsley, dill, and coriander.
• Stir dressing into salmon mixture.
• Serve in pita pockets or like a regular sandwich with lettuce leaves.

Steps:

• In a large bowl, combine the crab, shrimp, celery and onions. In a small bowl, combine the mayonnaise, seafood seasoning, salt and pepper. Pour over crab mixture; toss to coat. Cover and refrigerate for at least 2 hours. Spoon into pita halves.