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| Salmon Salad in Pita Pockets |
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Recipe and image courtesy of BC Salmon Marketing Council.
These are delicious for lunch or picnics or with mini pita shells for hors
d’oeuvres.
Makes 2 servings
1 can
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(213 g/7.5 oz) Gold Seal® salmon, drained |
| 2 Tbsp. | light mayonnaise |
| 1 Tbsp. |
lemon juice |
| 1 tsp. |
minced peeled ginger root |
| ½ cup |
grated carrot |
| ½ cup |
diced cucumber |
| 1 |
green onion, chopped |
| 1 cup |
bean sprouts |
| 4 |
leaves leaf lettuce |
| 2 | 7” pitas, halved |
| | dash hot pepper sauce |
- In a bowl, whisk mayonnaise, lemon juice, ginger root and hot pepper
sauce.
- Add salmon, carrot, cucumber, green onion, bean sprouts and mix gently.
- Line pita halves with lettuce and spoon in salmon mixture.
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