Salmon Caesar Pita Pockets! Salmon? Yum! caesar? double yum! Pita pockets? now we’re talking. this simple dish has it all in a handy, portable pocket. Yum, yum, yum!
Add all dressing ingredients to a food processor or blender and whirl until thoroughly
blended. Transfer to a bowl or container and set aside. You will have extra dressing,
which will keep in the fridge for up to one week.
Heat olive oil in a large nonstick skillet on medium high. Season salmon with a pinch of salt
and pepper and place in skillet. Cook for about 3 minutes on each side for medium-rare to
medium, or longer for more well done. Salmon that is left a little pink in the center (medium-
rare to medium) will be more moist and tender and is safe to eat, but cook to your desired
doneness. When salmon is finished cooking, remove and transfer to a cutting board.
Stuff pita pockets with romaine and tomato slices. Cut salmon filets in half, and
nestle them into pitas. Drizzle 1 to 2 Tbsp (15 to 30 ml) dressing into each pita pocket.
Sandwiches can be made ahead of time, but wait to drizzle them with dressing
until just before eating.
Clean Herbed CaeSar dreSSing
½ cup (120 ml) plain, low-fat yogurt
1 large clove garlic
¼ tsp (1.25 ml) anchovy paste or
1 handful basil leaves
1 Tbsp (15 ml) Dijon mustard
1 Tbsp (15 ml) fresh lemon juice
Dash hot sauce, such as Tabasco