Lemon-Salmon Salad Sandwiches

recipe
Look for salmon in pouches in the canned fish section of the supermarket. A hearty white bread has sufficient heft to stand up to the sandwich filling. Slices from a bakery artisan loaf would dress up the sandwich even more.

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 362
Fat 12.7 g
Satfat 1.9 g
Monofat 5.6 g
Polyfat 3.9 g
Protein 34 g
Carbohydrate 29.4 g
Fiber 0.3 g
Cholesterol 74 mg
Iron 2.9 mg
Sodium 850 mg
Calcium 87 mg

Ingredients

1 large lemon
1/4 cup light mayonnaise
1/2 teaspoon freshly ground black pepper
2 (7-ounce) packages salmon
3/4 cup thinly sliced cucumber
8 (1-ounce) slices white bread

Preparation

1. Finely grate 1 teaspoon lemon rind; squeeze 3 tablespoons juice from lemon over a medium bowl. Add rind, mayonnaise, and pepper to bowl; stir well. Let stand 5 minutes. Add salmon to bowl; stir until well blended.

2. Layer cucumber evenly over 4 bread slices; top each with about 1/2 cup salmon mixture. Top with remaining 4 bread slices.

Maureen Callahan,

Cooking Light

March 2009
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