Salmon Salad Sandwich

4.0 (149)
Salmon Salad Sandwich

Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day.

Yield: 4 sandwiches
Active Time: 15
Total Time: 15

Ingredients

  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
  • 1/4 cup minced red onion
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons reduced-fat cream cheese (Neufch
  • 8 slices pumpernickel bread, toasted
  • 8 slices tomato
  • 2 large leaves romaine lettuce, cut in half

Preparation

Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

Nutrition

Nutrition Per Serving

calories 286
fat 9 g (3 g sat, 4 g mono)
cholesterol 34 mg
carbohydrates 29 g
protein 22 g
fiber 4 g
sodium 645 mg
potassium 262 mg

Nutrition Bonus Folate (22% daily value), Iron & Vitamin C (17% dv), source of omega-3s.

Carbohydrate Serving 2

Exchanges 2 starch, 1/2 vegetable, 2 lean meat, 1 fat

From EatingWell January/February 2010