Open-Faced Salmon Salad Sandwiches

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 167
  • Fat: 7.1g
  • Saturated fat: 1.3g
  • Protein: 8.8g
  • Carbohydrate: 16.7g
  • Cholesterol: 16mg
  • Iron: 1.1mg
  • Sodium: 478mg
  • Calories from fat: 39%
  • Fiber: 1.4g
  • Calcium: 131mg

Ingredients

  • 1 (6-ounce) can salmon, drained, skin and bones discarded
  • 1/4 cup minced celery
  • 1/4 cup light mayonnaise
  • 2 teaspoons fresh lime juice
  • 1 teaspoon prepared horseradish
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 curly leaf lettuce leaves
  • 4 (1/4-inch-thick) slices tomato
  • 2 English muffins, split and toasted

Preparation

  1. Place salmon in a small bowl; flake with a fork. Add celery; toss well.
  2. Combine mayonnaise and next 4 ingredients; mix well. Add to salmon mixture; toss well to coat.
  3. Place 1 lettuce leaf and 1 tomato slice on each muffin half. Top with 1/4 cup salmon salad.
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