Quick, refreshing, nice alternative to dill. Served in a Pita Pocket. Used leftover salmon instead of canned.
Lemon-Salmon Salad Sandwiches
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 362
- Fat: 12.7g
- Saturated fat: 1.9g
- Monounsaturated fat: 5.6g
- Polyunsaturated fat: 3.9g
- Protein: 34g
- Carbohydrate: 29.4g
- Fiber: 0.3g
- Cholesterol: 74mg
- Iron: 2.9mg
- Sodium: 850mg
- Calcium: 87mg
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.
Lemon-Salmon Salad Sandwiches Recipe at a Glance
- COURSE: Sandwiches
- CONVENIENCE: Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fish
- PUBLICATION: Cooking Light
More Recipes for Sandwiches
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Open-Faced Salmon BLTs
Oxmoor House -
Open-Faced Smoked Salmon Sandwich
Cooking Light
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