1 medium (about 9 oz.) cucumber, seeded and chopped
1/2 cup bell pepper, diced
1/2 cup red onion, diced
1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon, drained and chunked
2/3 cup plain nonfat yogurt
1/3 cup light mayonnaise
1 Tablespoon lemon juice
1 teaspoon dried dill weed
1/2 teaspoon ground coriander, if desired
2 teaspoons dried or 2 Tablespoons fresh parsley
3 to 4 pita breads, French or Hoagie rolls, croissants, etc.

In mixing bowl, combine cucumber, bell pepper, onion, and salmon. In separate bowl, blend yogurt,
mayonnaise, lemon juice, dill weed, coriander and parsley. Stir dressing into salmon. Portion onto bread.

Makes about 3-1/2 cups, 3 to 4 servings.