Ingredients
1 salmon fillet (1 pound)1/4 cup chopped celery1/4 cup chopped seeded peeled cucumber1/4 cup reduced-fat sour cream1/4 cup fat-free mayonnaise1 tablespoon minced chives1 tablespoon minced fresh dill1 teaspoon Italian seasoning1/4 teaspoon salt1/8 teaspoon white pepper4 romaine leaves4 whole wheat pita pocket halves
Preparation
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.
