Recipe Image

Salmon Salad Sandwich

  • 15 m
  • 15 m
EatingWell Test Kitchen
“Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.”

Ingredients

    • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
    • ¼ cup minced red onion
    • 2 tablespoons lemon juice
    • 1 tablespoon extra-virgin olive oil
    • ¼ teaspoon freshly ground pepper
    • 4 tablespoons reduced-fat cream cheese (Neufch
    • 8 slices pumpernickel bread, toasted
    • 8 slices tomato
    • 2 large leaves romaine lettuce, cut in half

Directions

  • 1 Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread ½ cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.
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