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Salmon Salad Sandwich
From EatingWell: January/February 2010 — Subscribe to EatingWell Magazine Today!
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.
4 sandwiches
Active Time: 15 minutes
Total Time: 15 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy |
View Our Nutrition Guidelines »Ingredients
- 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
- 1/4 cup minced red onion
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 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
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Preparation
- 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 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.
Nutrition
Per serving: 286 calories; 9 g fat (3 g sat, 4 g mono); 34 mg cholesterol; 22 g protein; 4 g fiber; 645 mg sodium; 262 mg potassium.
Nutrition Bonus: Folate (22% daily value), Iron & Vitamin C (17% dv), source of omega-3s.
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 vegetable, 2 lean meat, 1 fat
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Recipe Categories
- Publication
- January/February 2010
- Ease of Preparation
- Easy
- Main Ingredient
- Fish
- Health & Diet Considerations
- Heart healthy
- Healthy weight
- Low saturated fat
- Low cholesterol
- Low calorie
- Diabetes appropriate
- Type of Dish
- Sandwich
- Main dish, fish/seafood
- Main dish, combination meal
- Total Time
- 15 minutes or less
- Ethnic/Regional
- American
- Servings
- 4
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