RECIPE: Salmon Salad Sandwich

  • Serves:

    3–4

    Ingredients:

    • 16 to 20 oz. leftover salmon. Remover skin & any bones. Cut or break into chunks.
    • 1/3 cup light mayonnaise
    • 1 Tablespoon lemon juice
    • 2 teaspoons Dijon mustard
    • 1 Tablespoon capers, drained, chopped if large (optional)
    • 1/3 cup finely diced celery
    • 1/3 cup finely diced onion
    • 1 Tablespoon chopped fresh dill or 1/2 to 1 teaspoon. We recommend Fresh Crunch at the farmers market.
    • Dash of Tabasco or pinch of black pepper
    • 1 Tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed
    • 8 slices whole-grain bread
    • 24 thin slices cucumber
    • 4 leaves green or red leaf lettuce

    Preparation:

    For each spread, thoroughly blend all ingredients except bread and lettuce/spinach/cucumber.  Spread 1/2 to 3/4 cup mixture into pita pocket half or onto one bread slice/bagel half.  Top with cucumber slices, tomatoes and/or lettuce/spinach leaves, if desired, and bread top.  Serve immediately.

     

    Try this Version for the kids:

    Kid’s Favorite Salmon Salad Spread (Makes 3 servings):

    • 5 to 10 oz. leftover cooked salmon. Skinless, boneless.
    • 1/4 cup light mayonnaise
    • 2 teaspoons fresh chopped dill or 1/2 teaspoon dried dill weed
    • 6 slices white or whole wheat bread
    • Tomato slices
    • Lettuce leaves

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