This recipe is a little higher in calories than most of my recipes because of the fatty salmon so don’t go overboard with the sides. Don’t worry though … it’s high in protein and has lots ‘o good fats.
I serve this with a big salad with veggies and a simple oil and vinegar dressing.
Here’s the recipe for my Salmon Pita Pockets with Goat Cheese
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- 8 oz. wild salmon
- 1/4 cup red onion
- 1 tsp. dill (preferably fresh but dried is OK)
- 1 tsp. marjoram (preferably fresh but dried is OK)
- 2 oz. goat cheese (I used the Creamy Goat Cheese from Vermont Creamery…amazing)
- 1 T fresh lemon juice
- 1 tsp. fresh parsley (for garnish)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
If you’re not using leftover salmon, cook the salmon on a pan or grill for 3-4 minutes per side. Season salmon with salt and pepper and set aside. Chop all herbs and onion and combine dill, marjoram, red onion, and lemon juice in a bowl. Remove the skin from the salmon and use your hands to combine all the ingredients. Add 3/4 of the goat cheese and mix in with the other ingredients. Toast the pita bread until it’s slightly crispy then add salmon mixture on top, followed by a small dollop of goat cheese and parsley.
Note: you can serve this dish cold or warm, depending on your preference.
433 calories, 21 g fat, 25 g carbs (4.5 g fiber), 35 g protein, 627 mg sodium