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Mediterranean Salmon-Burger Pitas

Mediterranean Salmon-Burger Pitas


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Bring this pita pocket to lunch, or serve for dinner

Recipe Courtesy of Ryan and Sara Hall and Alaska Seafood

Mediterranean ingredients like Greek yogurt, Kalamata olives, and olive oil come together in this playful interpretation of a pita sandwich. Using salmon instead of chicken shawarma, or lamb adds omega-3 fatty acids without the saturated fat and oil.

Ingredients

For the Mediterranean Salmon-Burger Pitas

  • 1 Cup Greek yogurt
  • 3/4 Cups Roma tomatoes, chopped
  • 3/4 Cups English cucumber
  • 1 Garlic clove, chopped
  • 1 Tablespoon fresh dill
  • Salt and pepper, to taste
  • 1 Egg
  • 1/4 Cup low-fat sour cream
  • 1 Teaspoon lemon-pepper seasoning
  • 1/2 Cup Kalamata olives, chopped
  • 15 Ounces canned salmon, skinless, boneless, drained, such as traditional-pack Alaska salmon
  • 1/4 Cup garlic-and-herbs dry breadcrumbs
  • 2 Tablespoons olive oil
  • 2 Cups fresh spinach
  • 4 Pita bread, halved, kept warm

  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


  • 1 (6 ounce) container plain low-fat yogurt
  • ⅓ cup chopped, seeded cucumber
  • 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
  • 1 clove garlic, minced
  • Dash salt
  • Nonstick cooking spray
  • 1/2 recipe cooked Mediterranean Meatballs (24) (see associated recipe)
  • 3 large whole-wheat pita bread rounds, split in half horizontally
  • 3 large plum tomatoes, thinly sliced crosswise
  • ½ cup crumbled reduced-fat feta cheese (2 ounces)
  • ¼ (12 ounce) jar roasted red peppers

In a small bowl, combine yogurt, cucumber, mint, garlic, and salt. Set aside.

Preheat broiler. Line a very large baking sheet with foil lightly coat foil with nonstick cooking spray. Place meatballs on the prepared pan. Broil 3 to 4 inches from the heat for 3 to 5 minutes or until heated through, turning once. Slide the foil and meatballs off the pan and onto a wire rack cover meatballs with foil to keep warm.

Place pita bread halves, cut sides up, on the same baking sheet. Top pita halves with tomatoes, meatballs, and the feta cheese. Broil about 2 minutes or until heated through. Spoon yogurt mixture over pita melts. Top with the roasted red peppers.


Watch the video: Μπιφτέκια στον Φούρνο. Άκης Πετρετζίκης (July 2022).


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