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Salmon Salad Sandwich

January/February 2010

Your rating: None Average: 4 (142 votes)

Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.



READER'S COMMENT:
"Canned salmon is already cooked - think canned tuna "
Salmon Salad Sandwich Recipe

Makes: 4 sandwiches

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Total Time:

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

Preparation

  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 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; 29 g carbohydrates; 0 g added sugars; 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.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 vegetable, 2 lean meat, 1 fat


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