Yesterday I made Spice-Rubbed Grilled Salmon with Spicy Cucumber Salsa, and today I'm using the extra to whip up a delicious salmon salad pita pocket. Instead of serving the salad on bread, I decided to go for something a little more Mediterranean and slide the mixture into a pita. This is an excellent on the go meal that can be prepared ahead of time and kept cold in the fridge. The chunky salmon pairs divinely with the creamy goat cheese and silky avocado. To have dinner done in a flash, get the recipe and
2 cups salmon chopped fine
4 tablespoons red onion chopped fine
4 tablespoon celery diced
2 teaspoons capers
2 teaspoon dijon mustard (more to taste)
3/4-1 cup mayonnaise
4 teaspoons chopped fresh parsley
5 slices bacon, cooked and diced, optional
1 avocado, cut into chunks
4 large leaves of green lettuce
6 ounces goat cheese
salt and ground black pepper to taste
2 slices pita bread cut in half to have 4 half moon pitas
- In a small bowl combine salmon, red onion, celery, capers, Dijon mustard, mayonnaise, parsley, and bacon if desired. Using a metal spoon, mix the ingredients well. Mixture may need more mayonnaise and/or Dijon mustard depending on taste. Add salt and pepper to taste.
- Next, take one slice of pita pocket bread and carefully cut in half.
- Slide a piece of lettuce in. Take the salmon mixture and fill each half carefully. The pita bread may need to be split open with a knife before opening.
- Add the avocado and top with the goat cheese crumbles. If