Salmon Salad Sandwich
This recipe is great if you have a leftover piece of salmon from the night before. (Canned salmon can be substituted as well, but make sure it is canned in water with little or no salt.) Studies have shown that eating just two servings of salmon a week can reduce your risk of dying from cardiovascular disease and of having a heart attack. While you can eat the bones in canned salmon (doing so increases the amount of calcium you get), they are easily removed if you prefer.
Best Health Magazine, November 2012; Image: Thinkstock
| Servings |
| 4sandwiches |
| Servings |
| 4sandwiches |
Ingredients
- 4 cooked salmon fillets crumbled
- 2 tbsp low-sodium dill pickle chopped
- 2 small carrots grated
- 2 sprigs dill diced
- 1/4 cup low-fat mayonnaise
- Juice of lemon to taste
- Salt and pepper to taste
- 8 slices multi-grain bread
- handful lettuce, spinach or arugula
Servings: sandwiches
Units:
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Ingredients
Servings: sandwiches
Units:
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Instructions
- In a medium bowl, combine salmon, dill pickle, carrots, dill and mayo, and lemon, salt and pepper to taste.
- Divide salmon mixture equally among four pieces of bread. Top each with some lettuce and another piece of bread.
Recipe Notes
Per sandwich: 598 calories, 48 g protein, 32 g fat (7 g saturated fat), 29 g carbohydrates, 5 g fibre, 112 mg cholesterol, 446 mg sodium
