Smoked Salmon Or Trout Salad In Pita Pockets Recipes

SMOKED SALMON (OR TROUT) SALAD IN PITA POCKETS

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).

SALMON SALAD PITA POCKETS

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.

HERBED MICROWAVE RISOTTO WITH SMOKED SALMON (OR TROUT)

Steps:

• Melt butter in casserole dish in microwave set on high for 2 minutes.
• Stir in chopped onion and microwave on high for 2 minutes.
• Add rice, microwave on high for 4 minutes.
• Add stock and cook on high for 9 minutes.
• Remove dish from microwave, stir rice mixture, then cook on high for an additional 9 minutes.
• Remove dish from microwave and let sit for a couple of minutes, then stir in a dollop of butter (optional), parmesan and chopped herbs. Serve risotto topped with slices of smoked salmon.

SALMON SALAD PITAS

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.

BRINE FOR SMOKING SALMON OR TROUT

Steps:

• Combine all ingredients in a glass or non-reactive bowl.
• Filet Salmon or Trout and cut into desired pieces.
• Pour the brine into a freezer bag and add fish.
• Remove air, seal and place in the fridge, turning every so often.
• Brine for at least 8 hours, up to 24 hours.
• Remove from brine, rinse, pat dry and now you are ready to smoke.

TUNA PITA POCKETS

Steps:

• In a small bowl combine tuna, mayo, apple, carrot and lemon juice.
• Fill each pita half with alfalfa sprouts or lettuce and 1/4 of the tuna mixture.

MAPLE GLAZED SALMON [ OR TROUT ]

Steps:

• In a small bowl combine ingredients but not salmon.
• Arrange salmon on a foil lined baking sheet.
• Spoon glaze over fish.
• Bake on centre rack for 15 - 20 minutes at 425°F.

HERB AND CITRUS SALMON POCKETS

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.