Herbed Salmon Pita Pockets
Our healthy herbed salmon pita pockets foodservice recipe features herbed salmon patties, yogurt dill sauce, and fresh vegetables.
Ingredients
- 1 (40 oz) packet Chicken of the Sea® Wild Caught Alaskan Pink Salmon, Skinless & Boneless
- 2-2/3 c plain panko breadcrumbs
- 2 c fresh parsley, chopped
- 1 c fresh dill, chopped
- 16 green onions, finely chopped
- 2 ½ Tbsp minced garlic
- 1 ¼ c fresh lemon juice
- 1 ½ c plain Greek yogurt
- 8 large eggs
- 2 tsp salt
- 2 tsp black pepper
- 24 (6-inch) pita pockets, halved
- 4 qt mixed greens
- 4 medium cucumbers, thinly sliced
- 1 qt cherry tomatoes, quartered
- 11 qt crumbled feta cheese
Yogurt Dill Sauce
- 1 qt plain Greek yogurt
- 4 tsp garlic powder
- 2 tsp salt
- ½ c fresh lemon juice
- ½ c fresh dill, chopped
- ½ c fresh flat-leaf parsley
Instructions
- Preheat the oven to 400°F. Line a baking sheets with parchment paper or aluminum foil.
- Combine the salmon, panko breadcrumbs, parsley, dill, green onion, garlic, lemon juice, Greek yogurt, egg, salt, and pepper. Mix well. Form the mixture into 96 small patties. Place on the prepared baking sheets and bake until they appear dry on the outside and slightly puffed, 16 to 18 minutes.
- Meanwhile, combine the Greek yogurt, garlic powder, salt, lemon juice, dill, and parsley.
- Spread some of the yogurt dill sauce inside each of the pita pocket halves and stuff each half with lettuce, tomato, sliced cucumber, 2 salmon patties, and crumbled feta cheese.
