Salmon Melts

Salmon Melts

0 Reviews
From: Diabetic Living Magazine

It's a slightly fancier tuna melt when you use salmon! Blended with sweet pepper, mayonnaise and sour cream, kicked up just a notch with some hot sauce, these salmon melts are topped with tomato, arugula and mozzarella and popped under the broiler.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 8 ounces cooked salmon, flaked
  • ¼ cup finely chopped green onions (2)
  • ¼ cup finely chopped red sweet pepper
  • 2 tablespoons fat-free mayonnaise dressing
  • 2 tablespoons light sour cream
  • 2 teaspoons lemon juice
  • ¼ teaspoon bottled hot pepper sauce
  • 2 whole-wheat English muffins, split and toasted
  • 4 slices tomato
  • 1 cup arugula or watercress
  • ½ cup shredded part-skim mozzarella cheese (2 ounces)

Preparation

  • Prep

  • Ready In

  1. Preheat broiler. In a medium bowl, stir together salmon, onions, sweet pepper, mayonnaise, sour cream, lemon juice, and hot pepper sauce. Arrange English muffin halves on a baking sheet. Top evenly with tomato slices, arugula, salmon mixture, and the cheese. Broil 4 to 5 inches from the heat for 3 to 4 minutes or until cheese melts and bubbles.

Nutrition information

  • Serving size: 1 topped muffin
  • Per serving: 244 calories; 11 g fat(3 g sat); 3 g fiber; 17 g carbohydrates; 20 g protein; 54 mcg folate; 48 mg cholesterol; 5 g sugars; 771 IU vitamin A; 20 mg vitamin C; 231 mg calcium; 1 mg iron; 348 mg sodium; 422 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Calcium (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 medium-fat protein, 1 starch, ½ vegetable

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