Salmon-Stuffed Pita Pockets

Recipes that are quick, nutritious and easy to prepare are a welcome addition to any cook’s repertoire.  These tasty salmon-stuffed pita pockets certainly fit the bill.  Each serving provides 76% of the RDA for Vitamin C and half of your daily requirements for calcium.  In addition, they’re loaded with heart healthy Omega 3 fatty acids and bone building Vitamin K.  Interestingly, the type of Vitamin K found in certain cheeses, like the Feta used in this recipe, doesn’t just protect your bones, it’s also been shown to switch on genes in the body that knock out cancer cells.

Clearly, incorporating these tasty sandwich alternatives into your meal plan will do your body good.  But of course you won’t need a righteous excuse to enjoy these meal time treats once you’ve tasted them—delighting your palate will be reason enough.

Ingredients:

• 1 can sockeye salmon drained
• 1 cup plain yoghurt
• 1 medium red pepper, chopped
• 2 small spring onions finely sliced
• 1 large tomato chopped
• 2 cloves garlic, roasted and diced finely
• 1 Tsp. Ground cumin
• 4-½ ounces feta cheese crumbled
• ½ cup alfalfa sprouts for garnish. 
• 4 small whole wheat pita bread

Directions:

1. In a large bowl flake the canned salmon with a fork.
2. Add the yoghurt, chopped vegetables and spices. (Note—an extra ½ tsp. of ground cumin can be added to the dish for those who prefer things extra spicy).
3. Slice the pita bread in half to form “pockets”.
4. Fill the pita pockets with the mixture
5. Top with crumbled feta and alfalfa sprouts. 

Nutritional Value:

Each Serving Contains 390 calories, 34 grams protein, 26 grams carbohydrates, 17 grams total fat and 3 grams of fibre. 

~ Pamela Durkin is a health journalist and registered nutritional consultant based in Victoria, BC. 

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