Pink Pockets
These salmon-stuffed pita pockets are loaded with goodness. In addition to the healthy fish, it's also packed with alfalfa sprouts, lettuce and tomatoes. It's swimming in goodness.
Ingredients
- 1 (7 3/4 oz.) can of salmon
- 1 tablespoon(s) sweet pickle relish
- 2 teaspoon(s) oil
- 1 teaspoon(s) vinegar
- 1 dash(es) salt
- 1 dash(es) pepper
- 3/25 tablespoon(s) dill weed
- 1 tablespoon(s) butter, softened, or as much as desired
- 2 pita breads, cut into halves
- 1 tablespoon(s) Alfalfa sprouts, or as much as desired
- 1/2 cup(s) lettuce, or as much as desired
- 8 cherry tomatoes, or as much as desired
Instructions
- Drain salmon well; flake.
- Combine salmon, relish, oil, vinegar and seasonings.
- Butter inside of pocket breads.
- Divide salmon mixture among pocket breads; spread on one inside surface.
- Before serving, place sprouts or lettuce and tomatoes in sandwiches.
- Ready in 20 min.
Nutrition
Calories: 1089.12kcalCarbohydrates: 75.31gProtein: 105.74gFat: 46.7gSaturated Fat: 13.14gCholesterol: 257.78mgSodium: 2639.45mgFiber: 10.18gSugar: 12.02g
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