Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 1998

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Recipe Summary test

Yield:
2 sandwiches
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a food processor; process until smooth. Spoon into a bowl; stir in dill and onion.

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  • Divide salmon mixture evenly between 2 bread slices; top each with 2 tomato slices, 4 cucumber slices, and 1 bread slice. Store in small zip-top bags in refrigerator.

Nutrition Facts

265 calories; calories from fat 28%; fat 8.3g; saturated fat 4.1g; mono fat 0.7g; poly fat 0.8g; protein 14.7g; carbohydrates 35g; fiber 4g; cholesterol 29mg; iron 2mg; sodium 760mg; calcium 112mg.
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