Salmon Salad Pitas

• 1 salmon fillet (1 pound)
• 1/4 cup chopped celery
• 1/4 cup chopped seeded peeled cucumber
• 1/4 cup reduced-fat sour cream
• 1/4 cup fat-free mayonnaise
• 1 tablespoon minced chives
• 1 tablespoon minced fresh dill
• 1 teaspoon Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 4 romaine leaves
• 4 whole wheat pita pocket halves

1. 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.
2. 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.

salmon fillet, celery, cucumber, sour cream, mayonnaise, chives, dill, italian seasoning, salt, white pepper, romaine leaves, whole wheat pita pocket

Taken from www.tasteofhome.com/recipes/salmon-salad-pitas/ (may not work)